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Fresh Salsa Verde
From Athens Locally Grown
<p>There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.</p>Source: Martha Valencia Matthews (Entered by Janice Matthews)
Serves: about 1 cup; recipe is easily multiplied to serve more
Vegan!
Ingredients
1/2 lb.
fresh tomatillos, husked
1 or more
hot peppers (jalapenos, anchos, poblanos, chipotles, etc)
1/2 cup
freshly chopped cilantro
2 T.
freshly squeezed lime juice
1 clove
garlic, peeled
to taste
salt
Step by Step Instructions
- Place tomatillos and peppers in a saucepan. Cover with water and boil for 5 minutes, then drain.
- Put the drained tomatillos and peppers in a blender or food processor. Add cilantro, lime juice, and garlic. Chop to desired consistency.
- Taste, and add salt as needed.
- The salsa can either be served immediately, or (for better keeping quality) returned to the saucepan and simmered for about 20 minutes.