Salsa Verde

Salsa Verde
from the kitchen of Ellen, thanks to The Well-Filled Tortilla Cookbook by Victoria Wise and Susanna Hoffman
Salsa Verde hiding on street tacos
  • 12 oz tomatillos
  • 2 cups (2 bunches) cilantro leaves
  • 2 jalapeno chili peppers, stemmed and seeded
  • 1/4 tsp salt
  • 1/4 cup vinegar
  • 2 tbs guacamole (for creamier texture and flavor)
  • papery husks off the tomatillos.  Rinse the tomatillos, place them in a saucepan, and add water to cover.  Bring to a boil and simmer until soft to the touch, about 5 minutes.  Remove the tomatillos and reserve the water.
  • In a food processor, blender, or food mill, puree the tomatillos along with 1/2 cup of the reserved cooking liquid, vinegar, cilantro, and chilies.  Stir in the salt, and guacamole, if using.  
  • Cover and chill for an hour before using.  Keeps for up to 1 week in the refrigerator. 


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