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Salsa Verde Recipe

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This recipe for Salsa Verde is from The Gomez Family Cookbook , 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:  
3 jalapeno or Serrano chilies (to taste)
6 tomatillos
1 bunch fresh cilantro
1 bunch fresh flat leaf parsley
1 small white onion, quartered
6 cloves garlic
1 tbsp. freshly ground pepper (to taste)
1 tbsp. coarse salt (to taste)
2 tbsp. fresh lime juice (to taste)
¼ c. grape seed oil (or canola oil)
Directions:
Directions:
Quarter and seed the chilies (Wash hands after handling!); for spicier taste, leave in a few seeds. Husk and quarter the tomatillos, then pick leaves and tender stems off of cilantro and parsley. In a food processor, combine the chilies, tomatillos, cilantro, and parsley leaves and stems, salt, pepper and lime juice. Pulse several times until combined but still fairly chunky. Stir in the grape seed oil, taste and then add any salt, pepper, or lime juice you like. Salsa should be a little chunky and vibrant green. Serve immediately or tightly cover and refrigerate for up to 2 days. Makes 2 cups. You can freeze in ice cube trays and the defrost as needed. This is good with chips and also grilled beef recipe.

 

 

 

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