Pickles, Preserves & Relishes |
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Tomatillo Salsa (Salsa Verde) - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Stir together all ingredients - or pulse to desired consistency in food processor - and let stand, covered, about 1 hour.
Salsa can be made 1 day ahead and chilled, covered. Makes about 3 cups.
- 1 pound whole tomatillos, husked -- rinsed and chopped
- 1-2 serrano peppers -- seeded and chopped
- ½ cup white onions -- finely chopped
- 1 clove garlic -- minced
- ½ cup fresh cilantro -- finely chopped
- 1 ½ tablespoons fresh lime juice
- 1 teaspoon salt
PREPARATION
Stir together all ingredients - or pulse to desired consistency in food processor - and let stand, covered, about 1 hour.
Salsa can be made 1 day ahead and chilled, covered. Makes about 3 cups.
