I frequently serve this salsa with my Mexican dishes, including tacos, Spanish rice, and barbacoa. Keep in mind, though, this salsa is great with any dish that needs a kick. If you want to have that nice smoky flavor in your sauce, you can roast the tomatoes, onions and the jalapeno over a gas stove or grill flame. One of our favorite is the tortilla and chicharrones, salsa verde pairs well with this dish.
Ingredients:
- 2 lbs tomatillos
- 2 jalapeno
- 1 small white onion
- 2 cloves of garlic
- bunch of jalapeno
- 2 tsp salt
- juice of 1 lime
Directions:
- Husked the tomatillo and rinse to remove the some of the sticky stuff and just roughly chopped.
- Peel the onion and chopped in quarters.
- Remove the tough part of cilantro and roughly chopped.
- Add everything in a blender and puree.
- Taste and add more salt if necesssary.
- Transfer in a glass container and refrigerate.
Note:
To mellow the flavor of the tomatillos, either grill it or boil it whole. This will avoid the bitter taste, too.
