Salsa Verde
We learned that green tomatoes could be substituted for the tomatillos in this recipe.
Salsa Verde
1 pound tomatillos or green tomatoes
1/2 cup finely chopped onion (we used a white onion, it was about 1/2 an onion)
1 tsp minced garlic (1 clove is good for this)
1/2 a jalapeno with no seeds (I might leave the seeds in next time for more kick!)
2 Tbl cut up cilantro (scissors work great for this)
1 Tbl Italian seasoning
1/2 tsp ground cumin
1 1/2 tsp salt
2 cups water
- Put all ingredients in a saucepan and bring it to a boil. Reduce the heat an simmer until the tomatillos or tomatoes are soft (about 10 to 15 minutes).
- Using a blender or food processor, puree the mixture until it is smooth.
- Makes a great green salsa to dip chips in, or use to make chicken enchiladas or top a baked potato with it - YUM! YUM!
- Pictures to come soon, Lord willing.
Salsa Verde
1 pound tomatillos or green tomatoes
1/2 cup finely chopped onion (we used a white onion, it was about 1/2 an onion)
1 tsp minced garlic (1 clove is good for this)
1/2 a jalapeno with no seeds (I might leave the seeds in next time for more kick!)
2 Tbl cut up cilantro (scissors work great for this)
1 Tbl Italian seasoning
1/2 tsp ground cumin
1 1/2 tsp salt
2 cups water
- Put all ingredients in a saucepan and bring it to a boil. Reduce the heat an simmer until the tomatillos or tomatoes are soft (about 10 to 15 minutes).
- Using a blender or food processor, puree the mixture until it is smooth.
- Makes a great green salsa to dip chips in, or use to make chicken enchiladas or top a baked potato with it - YUM! YUM!
- Pictures to come soon, Lord willing.
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