Name: Salsa Verde with Tomatillos
Total time: PLACEHOLDER
Cuisine: Mexican
Ingredients: 8 tomatillos, husks removed, or 1 (11-ounce) can tomatillos, drained (see note above); 1/2 onion, chopped rough; 1 - 2 jalapeño chiles, chopped rough; 2 cloves garlic; Juice of 1 lime; 1/2 cup packed fresh cilantro; 1/2 teaspoon table salt

Why This Recipe Works

Our Salsa Verde recipe includes the typical ingredients: tomatillos, onions, garlic, jalapeño, and lots of cilantro. Because the tomatillos needed a little cooking to temper their sharply acidic flavor, we boiled them until tender, then added the rest of the ingredients raw. Our recipe calls for a large amount of cilantro to ensure that its flavor stands out from the other ingredients. The flesh of the chiles is pretty mild, so for a spicier version of our Salsa Verde recipe, we added the ribs and seeds of the jalapeños.

Before You Begin

If using canned tomatillos, skip step 1 and add the drained tomatillos to the food processor in step 2. Serve with Steak Soft Tacos (see related content).

Instructions

Place tomatillos in saucepan, cover with water, and bring to boil over high heat. Once boiling, reduce heat to low and simmer until tomatillos are brownish-green and soft, 5 to 7 minutes. Meanwhile, fill large bowl with ice water. Transfer tomatillos to ice water and cool.

Meanwhile, pulse onion, chiles, and garlic in food processor until coarsely ground. Using slotted spoon, transfer tomatillos to food processor along with lime juice, cilantro, and salt. Puree until smooth, scraping down sides as necessary. (Salsa can be refrigerated in airtight container for up to 4 days.)