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SALSA VERDE

Store airtight in the fridge for up to 2 days.
Servings 2 cups

Ingredients

  • 2 pounds tomatillos available at Mexican markets, husked
  • 1 small jalapeño or serrano chile seeded
  • 1 clove garlic
  • 2 tablespoons olive oil
  • Kosher salt

Instructions

  1. Bring a large pot of well-salted water to a boil. Add the tomatillos, cover, and boil until tender, about 10 minutes. Drain.
  2. In a blender, combine the tomatillos, chile, and garlic and blend until smooth.
  3. Strain the puree through a sieve to remove skins and seeds.
  4. In a large pan over medium heat, warm the oil. Add the puree and simmer for 5 minutes. Season to taste with salt.