This recipe for salsa verde is not only great for chips and dip, use it for salsa verde for enchiladas or even as a sauce for chicken with salsa verde!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dishes
Cuisine: Mexican
Servings: 8
Calories: 26kcal
Author: LittleCooksReadingBooks.com
Ingredients
1poundtomatilloshusked and washed
1/2cuponionchopped fine
1teaspoonminced garlic
1serrano chili peppersseeds removed and minced
2tablespoonschopped cilantro
1tablespoonchopped fresh oregano
1/2teaspoonground cumin
1 1/2teaspoonssaltor to taste
1/4cuplime juice
1cupwaterif needed
Instructions
Place all ingredients into a large sauce pan. Pour in water. Bring to a boil over high.
Reduce heat to medium low and cook until tomatillos are soft, around 15 minutes.
Remove from heat and carefully ladle into a blender or food processor. Blend in batches until smooth.
Serve with chips, over enchiladas, or as a sauce for chicken.
Notes
If you like a hotter salsa, leave the seeds and the membranes in the peppers.Don't be afraid to play around with the liquid ingredients (water and lime juice) to get the consistency you like personally. If you like a thicker salsa, use less water or blend the ingredients first (before cooking) and eliminate the water.