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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salsa Verde (tomatillo salsa) Recipe

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This recipe for Salsa Verde (tomatillo salsa) is from Ozias Missionary Baptist Church, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
approx. a pound of fresh tomatillos, husks removed (6-8 med. sized)
2-3 jalapeņos, seeds and veins removed
2-3 garlic cloves
1 bunch of cilantro, leaves removed and washed
juice of 1 large lime or 2-3 key limes
salt to taste
cumin to taste, optional
Directions:
Directions:
Place tomatillos (husks removed) and whole jalapeņos in a pot with enough water to cover. Bring to a boil for approx. 5 minutes over med-high heat, then remove pot from heat allow to cool enough to be able to handle. After allowing to cool enough to handle, remove stem core from tomatillos and veins and seed from jalapeņos (can leave some for added heat) and place into a blender with the remainder of the ingredients and pulse until you reach desired consistency. May add some of cooking water to thin salsa (salsa will thicken once cooled, especially after placing in the refrigerator).

 

 

 

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