Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Categories: Cinco de Mayo, Condiments, Cooking Light, Cowboy Cooking, Dinner, Kid Friendly, Lunch, Make Ahead, Mexican, Party Foods, Side Dishes, Summer Fun, The Lazy Way To Cook, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Blender, Cheese Dishes, Cilantro, Cinco de Mayo, Condiments, Cooking Light, Cowboy Cooking, Dinner, Food Processor, Garlic, Green Tomatillo Salsa, Grilled Meats, Ground Pepper, Jalapenos, Kid Friendly, Kosher Salt, Light Side, Lunch, Make Ahead, Mexican Cooking, Party Foods, Room Temperature, Salsa Verde, Side Dishes, Sugar, Summer Fun, The Lazy Way To Cook, Tomatillos, Tortilla Chips, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, White Onions, Yellow Onions
Salsa Verde or green tomatillo salsa is bright and fruity and is the perfect complement to grilled meats and cheese dishes. Not bad with just tortilla chips either.
4 Ounces Husked & Rinsed Tomatillos
5 Garlic Cloves
2 Quartered White Or Yellow Onions
2 Stemmed Jalapenos
1 Teaspoon Sugar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Bunch Stemmed Cilantro
In a medium size saucepan fill with 2 cups of water. Put the tomatillos, garlic, onions and jalapenos in the saucepan. Boil for 5 minutes. You will want the contents to be slightly soft. Drain, but save 1 cup of the cooking water. Put the ingredients into a blender or food processor along with the cooking liquid that you saved. Add the salt, pepper, sugar and cilantro. Pulse until chunky. Pour into a serving bowl and serve at room temperature. Makes 4 cups.