Paul's Salsa Verde
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 2 quarts
Ingredients
  • 2 pounds tomatillos, peeled and papery skin discarded
  • 4 cloves garlic
  • 4 small bunches of fresh cilantro, roughly chopped
  • 10 green chile peppers (variety like jalapeño, Anaheim, Serrano), optionally seeded for less heat, roughly chopped
  • 1-2 teaspoons salt
Instructions
  1. Place the tomatillos in a wide, shallow sauté pan so they are in mostly a single layer. Just cover with water, cover the pan, and simmer until just barely soft when pierced with a knife. Drain and set aside.
  2. Place the garlic in the bowl of a food processor and while until finely minced. Add the cilantro and pulse to chop finely, Add the chile peppers and pulse a few more times. Add the cooked tomatillos and pulse until desired consistency, taking care not to puree. Work in batches if needed.
  3. Season to taste with salt, cover and chill for at least four hours for flavors to meld.
  4. Serve with high quality tortilla chips. Also great over eggs!
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2017/12/pauls-salsa-verde/