My father-in-law has spent a lot of time in Mexico
over the years, taking cooking classes, perfecting his skills, and absorbing
all there is to love about the culture.
During his last visit to our house he
taught us how to make his delicious salsa verde recipe.
Once you start eating it you can’t stop it’s
so good. You’ll find yourself using it as a condiment to every dish you can
think of.
Not only is the salsa verde delicious, it’s incredibly
healthy. This versatile green sauce is great served on potatoes, vegetables,
pasta, and more. The herby freshness of the cilantro and tomatillos, paired
with the zip from chiles, garlic, and white onion is a dynamite combination.
We hope you enjoy!
Aaron’s Mexican Green Tomatillo Salsa Recipe
Yields: approximately
5 cups
Ingredients:
8 tomatillos, peeled and rinsed
3 jalapeno peppers
1 serrano pepper
3 cloves garlic, crushed
3 Tbsp. water, plus more as needed to reach desired
consistency
1 tsp. sea salt
½ cup cilantro, finely chopped
½ cup white onion, finely chopped
Directions:
Fill a large pot half full with water. Add tomatillos and
peppers. Bring to a boil, and boil for 10 minutes.
When the tomatillos and peppers are done boiling, drain and
run under cold water to cool down.
To a blender add garlic, 3 Tbsp. water (slightly more if
needed), salt, tomatillos, and peppers. Blend for 1 minute.
Stir in cilantro and chopped onion.
Taste and season with a pinch of salt if necessary.
Store the salsa in an airtight container in the
refrigerator; it stays good for a few days.
