Salsa Verde is a favorite in our house. We put it on egg omelets (or omelettes for my French readers) in the morning, tacos for dinner and tortilla chips for a snack.
Since we just talked about harvesting tomatillos this week, it is the perfect time to talk about making salsa verde.
- 8 -10 tomatillos (depends on the size)
- 2-3 jalapeno peppers (depends on the size and how hot you like it)
- 1 medium onion
- 1 -2 garlic cloves
- coarse kosher salt
- ground pepper
Take the husk of the tomatillos and rinse them because they are sticky. Slice each tomatillo into 4 pieces and put them in a food processor and puree.
Slice the jalapeno peppers in half lengthwise and remove the seeds. Please use gloves so you don’t burn your fingers and don’t touch your eyes or lips!
Chop the peppers and onion. I either chop the garlic or use the garlic press. Sprinkle with salt, pepper and cumin.
Mix it all together! How simple is that. Just so you know you can also roast your tomatillos and jalapenos before you make the salsa. We eat the above recipe fresh or we can it for future use.