Name: Kenjis Basic Salsa Verde (Mexican Tomatillo Salsa) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 20 servings
Ingredients: 1 1/2 pounds tomatillos, husks and stems removed; 1 to 2 jalapeÃ±o 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

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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.

1 1/2 pounds tomatillos, husks and stems removed

1 to 2 jalapeÃ±o 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

Kenjis Basic Salsa Verde (Mexican Tomatillo Salsa) Recipe

食材

步驟

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