Kenjis Basic Salsa Verde (Mexican Tomatillo Salsa) Recipe

• portions: 20 servings
• temps total: 15 minutes

Ingrédients

1 1/2 pounds tomatillos, husks and stems removed

1 to 2 jalapeño or serrano peppers, stem and seeds removed

1 small white onion, skin removed, split in half

1 bunch fresh picked cilantro leaves and tender stems

Kosher salt

Instructions

Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.

Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

Nutrition

• Taille de Portion: Makes 1 quart
• Calories: 15 kcal
• Lipides Totaux: 0 g
• Lipides Saturés: 0 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 34 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 2 g
• Protéines: 1 g