Name: Salsa Verde
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10-12 tomatillos; 5 serrano peppers; 1 jalapeño; 1 dried red chili; 5 cloves garlic; 1/4 white onion; 1 bunch cilantro; 1 lime; 1 tbsp olive oil; 1 tsp chicken bouillon paste; 1/2 tsp garlic powder; salt, to taste; black pepper, to taste; tortilla chips, for serving

1

Lightly oil a large skillet and place over medium-high heat.

2

Add the tomatillos, serrano peppers, jalapeño, onion, and garlic cloves to the pan. Work in batches if needed to avoid overcrowding.

3

Sauté the vegetables, turning occasionally, until they are softened and have a nice char on all sides.

4

Season the vegetables in the pan with salt and freshly ground black pepper.

5

Remove the charred vegetables from the pan and set them aside to cool slightly.

6

Place the cilantro in a food processor or blender.

7

Add the cooled, charred vegetables, dried red chili, and any pan juices to the food processor.

8

Squeeze in the juice of half a lime, then add the garlic powder and chicken bouillon paste.

9

Blend until the salsa reaches your desired consistency.

10

Pour the salsa into a serving bowl. Squeeze the remaining lime juice over the top and stir to combine.

11

Serve immediately with tortilla chips.

Salsa Verde

Ingredients

14 Ingredients

Instructions

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