 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Bottled green salsa can’t compare to freshly made. Whether you use it as a dip, on empanadas or tacos, or cooked in soups or stews, its piquant character perfectly perks up rich flavors. Ingredients:
3/4 lb tomatillo, husked and quartered |
2 serrano chili peppers, coarsely chopped |
1/4 small yellow onion, sliced |
1/3 cup water |
1 teaspoon salt (or as needed) |
1/3 cup coarsely chopped fresh cilantro |
Directions:
1. In a blender or food processor fitted with the metal blade, combine the tomatillos, chilies, onion and water; process briefly until chunky. Add the 1 teaspoon salt and the cilantro and purée until no large chunks remain, about 2 minutes longer.
2. Taste and add more salt, if needed. Pour into a bowl and serve, or cover and refrigerate for up to 3 days.
3. Serving Size = 2 tablespoons.
|
|