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March 2, 2019

Tomatillo Salsa Verde

This lovely green sauce, made with the fruity, Mexican husk tomatoes is one of the natural wonders of classic Latin sauces.

This sauce is probably one of the most adaptable of 

all of the salsas: It can be used for dipping tostada 

chips; adding zest to guacamole, or saucing 

enchiladas, tortas, or homemade Mexican pizza.

When making salsa verde, there are two ways... those 

that like to cook the tomatillos first (either boil them 

or roast them) and those who prefer a raw salsa 

(salsa cruda).


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6 medium tomatillos, husked and rinsed
2-3 jalapeno or serrano peppers stemmed and seeded 

(for spicy, leave seeds in salsa)

1/2 bunch cilantro, roughly chopped
1/4 cup finely chopped onion
1/4 cup water

1 tbsp. lime juice
1/4 tsp garlic, minced
1/4 tsp salt or to taste

1. Put in roughly chopped tomatillos, jalapeno, 

cilantro, lime juice, and water into blender or food 


2. Blend to a coarse puree. 

3. Place in a bowl, add onion and salt. Refrigerate.

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