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Tomatillo Salsa Verde Recipe

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Flavorful and versatile, this spicy salsa can be used as a delicious accompaniment to grilled fish or chicken, as an addition to soups and stews, or as a terrific Mexican style dip for chips.

Directions

In stockpot, over high heat, boil the tomatillos, onion, and jalapeños in water to cover for 5 minutes.
Cook just until al dente, not soft.
Drain, and transfer vegetables to blender or food processor.
Add remaining ingredients and blend until smooth.
Store in refrigerator until ready to use or for up to 3 days.

Container: stockpot

Prep Time: 15 minutes

Cook Time: 5 minutes

Serving Description: makes about 2 cups

Ingredients

-		1 pound tomatillos, husked
-		3 jalapeños - fresh, seeded, cut in half
-		1/2 onion - quartered
-		1/2 teaspoon ground cumin
-		1/4 cup cilantro - chopped
-		1/2 teaspoon salt

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Glossary Terms

Verde

An Italian, Spanish and Latin American term that most often describes the color of a food ingredient. Mole verde, salsa verde, oliverde, chile verde, or spicy verde are all ...

Tomatillo

A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter. The husks are removed ...

Salsa

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety ...

Mole Verde

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, ...