Ingredients:
- 5 Tomatillos, de-husked & rinsed
- 2 Garlic Cloves, peeled & rinsed
- 2 Serranos, rinsed
- Handful of Cilantro, rinsed
- Juice from 1/2 of a Lime
- Salt, to taste
- 1/4 Cup of Water
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Process:
Fill a sauce pan about 3/4 full of water, cover, and turn on high heat to boil. De-husk and rinse 5 tomatillos. Peel 2 garlic cloves. Rinse 2 serranos. When water is boiling, place these first 3 ingredients in pan and cover for 10 minutes. When tomatillos are mushy, dip all of the veggies out of the water and place into food processor (i.e. Ninja). Add 1/4 cup of the boiling water, the rinsed handful of cilantro, the juice from 1/2 a lime & salt. Let the sauce cool and it’s ready to eat!
A February trip to 84 degree Cancun, Mexico along with the contrast of returning to sub-zero degree Indiana inspired this blog post. Homemade and fresh always tastes better than processed and in a jar. This easy Salsa Verde is no exception. It has just the right heat, but you can use jalapenos if the serranos give your mouth too much of a kick. We used this batch to top our chilaquiles (recipe to come). There was still enough left for me to walk by and dip tortilla chips in no less than 100 times over the course of the next few days. There is no question Salsa Verde will be a staple at TacOcaT.
Awesome video.!!!
Thanks! Looking forward, moving forward!