Salsa Verde
By Yankee Magazine|Oct 20 2008|
This is the real salsa verde–with tomatillos! I think that the salsa tastes far better when you roast the tomatillos, though some recipes suggest boiling (and others advocate not cooking at all!).
Yield
3 cups
Ingredients
1 to 1 1/2 pound tomatillos
1/4 cup green onion, chopped
1 cup cilantro leaves
2 small peppers (jalapeno), seeded and chopped
1/4 teaspoon sugar
1 tablespoon fresh lime juice
Salt to taste
Instructions
Remove papery husks.
Cut tomatillos in half and place down on a foil-lined baking sheet. Broil 6 minutes.
Coarsely puree all of the ingredients (except salt) in a food processor.
Season with salt.
Serve as a dip with chips, or as a side with burritos or soft tacos.
Notes
You can really vary the amount of ingredients to your liking. I first tried one pepper, but it was too bland. Get some kick!
