I have one recipe of Tomatilla Salsa Verde, it’s a more creamier version because of avocado. This version uses boiled tomatillas, and the salsa is more chunky and slightly spicy. If you like it more spicy, then add some seeds from the peppers.
Salsa Verde (boiled version) Recipe
By August 14, 2019Published:
I have one recipe of Tomatilla Salsa Verde, it’s a more creamier version because of avocado. This version uses boiled tomatillas, …
- 5 medium tomatillos
- 2 cloves of garlic
- 1 Serrano
- 1 small jalapeno pepper
- half of small onion
- bunch of cilantro
- 1/4 tsp salt
- Wash the tomatillos, put them in a pan with water and boil for 15 min. Dump the water and cool them.
- In a sauce pan add little bit water, put the serrano and jalapeno in, and boil them on low heat for 5 min, then cool them. Afterwards, clean out the seeds from them and chop them.
- In a dry pan, roast the garlic with their skin on, turning in different directions once in a while, about 8-10 min. Clean them from the skins after cooling them.
- Blend in a food processor tomatillos, chopped peppers, onion, cilantro, salt, and the roasted garlic for around 30 sec. Try it, and add more salt if needed.
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