Salsa Verde is the perfect complement to all your favorite Mexican dishes. This bright, flavorful salsa is great with chips, quesadillas and even eggs.
- ½ pound tomatillos – about 5-6 medium sized ones
- 1 jalapeno pepper
- 1/3 of a bunch of fresh cilantro just the leafy tops, not the lower stems
- ¼ cup water
- ¼ cup chopped onion
- 1 tsp. olive or canola oil
- ¼ tsp. salt
Remove the husks and wash the tomatillos. Slice the stem end off of the jalapeno.
Coarsely chop the tomatillos and jalapeno. Remove the lower stems from the cilantro.
Add everything to the blender. Blend until you have a course puree and pour into a serving bowl.
You can let the salsa sit and develop a bit or serve immediately.
Yield: 1 1/2 cups
Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg