Salsa verde (green sauce) is a nice alternative to the more common red tomato salsa. The tart and sweet tomatillos are loaded with fiber, iron, manganese, magnesium, niacin, potassium, and vitamins B6 and C. It also freezes well, so make this sauce in big quantities to have ready throughout the year.
Published on September 5, 2014 | By Chef Gina |
- 1 qt
- 1-1/2 lbs Tomatillos, husks and stems removed
- 1 small White onion, cut in half
- 1 Jalapeño pepper, stem and seeds removed
- 1 bunch Fresh cilantro
- Kosher salt, to taste
- 2 tbsp Fresh lime juice (about 2 limes)
- Combine tomatillos, jalapeño, and onion in a medium saucepan and cover with water. Bring to a boil then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally.
- Drain the vegetables and transfer to a blender. Add cilantro, a large pinch of salt, and lime juice. Blend on medium speed until a chunky puree is formed, about 30 seconds.
- Transfer to a bowl, season to taste, and serve.
- Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.