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

轻松管理食谱。使用Umami，您可以从任何设备撰写食谱，并与家人和朋友协作制作食谱书。

Umami | iOS和Android的食谱管理器

常见问题

重置密码

{sender}邀请您加入他们的家庭。

家庭邀请

加入{sender}的家庭

{sender}邀请您加入{groceryList}。

购物清单邀请

{sender}邀请您加入{mealPlan}。

餐食计划邀请

{sender}邀请您加入{recipeBook}。

食谱书邀请

一款精美设计的应用，用于收集、组织和分享食谱。适用于iOS和Android。

轻松的食谱管理

抱歉，您要查找的页面无法找到。

页面未找到！

新家庭成员

新购物清单成员

{groceryList}

新膳食计划成员

{mealPlan}

新食谱书成员

{member} 添加了一个食谱

{owner} 提供的食谱来自 {recipeBook}。

食谱

名称

食谱书

注册

支持

To Try

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

配料

步骤

营养

准备好开始烹饪了吗？