blob: d7a2bf5f99f7d2e0a3fba2e4c84cd6fd95239e49 (
plain)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
|
# Salsa Verde
## Ingredients
* 1 pound (450g) tomatillos, husks removed
* 1 clove garlic
* 2 jalapeño or serrano chilies
* 1/2 cup (26g) chopped onion
* 3 Tbsp (40ml) oil
* cilantro
## Directions
1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes.
2. Transfer tomatillos, garlic, and chilies into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice.
3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somewhat, about 6-8 minutes.
Makes about 2 cups (475mL). Refrigerate leftovers
## Contribution
- Nathan
;tags: mexican sauce
|
