"Broiling the tomatillos gives this salsa a subtly smoky taste. If you are sensitive to spicy food, remove the seeds from the peppers. This salsa is perfect as both a dip for taco chips and to top enchiladas suizas." — eileen
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1 1/2 pounds
fresh tomatillos - husked, peeled, and halved
chopped white onion
jalapeno pepper, diced
serrano pepper, diced
This is the recipe I use for my Salsa Verde!! Only thing I do different roast everything & I also add a few garlic heads, too!! The best salsa!! IThe sugar helps with the acidity. Freezes well, too~~My 15 yr old son will eat this straight out of the bowl.
This is the first time I've made salsa Verdi . This recipe is wonderful and easy! Never buy store bought again!
Very easy and of so good! This is great on nachos or enchiladas or just with some good tortilla chips. Thanks - this recipe is a keeper. I made this for Faceless Frenzy July 2012 - so glad I did, thanks!
We can't get enough of this! I grew two big tomatillo plants in my garden this year, but I plan on growing 4 next year just to have plenty of tomatillos to make this salsa. This is very easy to make in a food processor. I used a little more cilantro and a little more onion. A half-teaspoon of salt is good too, but not necessary.
Loved it and its healthy
The roasting of the tomatillos & simplicity of the ingredients makes this recipe! It's fairly spicy, so if you're sensitive, you can remove the seeds and veins of the jalapeno and it makes it a little more mild.
Just made this exactly as written and it's wonderful! It has such a fresh flavor. I'm so glad I doubled the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Deliciosa Salsa Verde
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 8
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