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Tomatillo Salsa Verde Recipe Recipe

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This recipe for Tomatillo Salsa Verde Recipe, by , is from The Castillejos Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Castillejos

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
1 1/2 lb. tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 tbsp. fresh lime juice
1/4 tsp. sugar
Salt to taste
2 jalapeņo peppers OR serrano peppers, stemmed, seeded and chopped. (you can use the whole for more heat is desired)
3-4 garlic cloves

Directions:
Directions:
1. Remove papery husks from tomatillos and rinse well.

Choose one Method to cook the tomatillos:

2a. Oven Roasting Method: Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Roast the garlic cloves at the same time.

2b. Pan Roasting Method: Coat the bottom of a skillet with a little vegetable oil. heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

2c. Boiling Method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor, boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

 

 

 

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