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Fresh Salsa Verde
From Athens Locally Grown
<p>There are many ways to make salsa verde (green salsa), but our Mexican daughter-in-law makes it very simply, like this. It is simply delicious served as a dip with corn chips, as a relish, or as a topping for veggies or meat dishes.</p>Source: Martha Valencia Matthews (Entered by Janice Matthews)
Serves: about 1 cup; recipe is easily multiplied to serve more
Step by Step Instructions
- Place tomatillos and peppers in a saucepan. Cover with water and boil for 5 minutes, then drain.
- Put the drained tomatillos and peppers in a blender or food processor. Add cilantro, lime juice, and garlic. Chop to desired consistency.
- Taste, and add salt as needed.
- The salsa can either be served immediately, or (for better keeping quality) returned to the saucepan and simmered for about 20 minutes.
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