Salsa Verde

Salsa Verde
Photo by Jan Smith

Ingredients

  • ½ teaspoon salt
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 8 tomatillos (about 12 ounces)
  • 1 jalapeño pepper, seeded and quartered
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh cilantro

Discard husks and stems from the tomatillos. Combine tomatillos and remaining ingredients in a food processor; pulse until coarsely chopped.

View full recipe at My Recipes

Comments

Variations on Salsa Verde

  • Salsa Verde
    • 0.5 lemon
    • 1 tablespoon(s) salt-packed capers
    • 1 teaspoon(s) marjoram or oregano leaves
    • 1 small garlic clove
    • 1 salt-packed anchovy
    • +3 other ingredients
  • Salsa Verde
    • 2 large fresh Anaheim chilies
    • 1 tablespoon fresh lime juice
    • 1 1/2 cups low-salt chicken broth
    • 1/2 pound tomatillos
    • 1 tablespoon whipping cream
    • +3 other ingredients
  • Salsa Verde
    • 1 large garlic clove, minced
    • 6 anchovy fillets, minced
    • 2 tablespoons fresh lemon juice
    • 1/4 cup cornichons or sweet pickle, minced
    • +5 other ingredients
  • Salsa Verde
    • 1 cup fresh parsley leaves (preferably flat-leafed)
    • 1/2 teaspoon anchovy paste
    • 1 tablespoon red-wine vinegar
    • 1 small garlic clove
  • Salsa Verde
    • 1 1/2 tablespoons vegetable oil
    • 5 small garlic cloves
    • 1/3 cup fresh mint leaves
    • 3 pounds tomatillos
    • 2 large jalapeño chiles
    • +3 other ingredients
  • Salsa Verde
    • 2 (11-ounce) cans tomatillos, drained
    • 1 jalapeño pepper, seeded
    • 1/4 cup loosely packed fresh cilantro
    • 1/2 teaspoon salt
  • Salsa Verde
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 small garlic clove, minced
    • +2 other ingredients
  • Salsa Verde
    • 1 1/2 tablespoons red-wine vinegar
    • 1 teaspoon Dijon mustard
    • 1/2 cup extra-virgin olive oil
    • 1 garlic clove
    • 2 tablespoons capers
    • +2 other ingredients
  • Salsa Verde
    • 2 anchovy fillets
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon capers
    • 1 1/2 teaspoons grated lemon peel
    • 1 tablespoon Dijon mustard
    • +3 other ingredients
  • Salsa Verde
    • 3 tablespoons minced garlic
    • 1/2 cup fresh lemon juice
    • 1 cup green onion tops
    • 1 tablespoon fresh thyme
    • 1 tablespoon fresh oregano
    • +4 other ingredients
  • Salsa Verde
    • 1 1/2 teaspoons grated lemon peel
    • 1 cup chopped parsley
    • 2 tablespoons drained capers
    • 1 clove peeled garlic
    • 1/2 cup olive oil
  • Salsa Verde
    • 1 teaspoon honey
    • 2 tablespoons olive oil
    • 1 bunch fresh cilantro leaves
    • 1 bunch fresh cilantro leaves
    • 1/4 cup fresh mint leaves
    • 1 teaspoon honey
    • +7 other ingredients


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