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Pickles, Preserves & Relishes

Tomatillo Salsa (Salsa Verde) - 2005 
​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking