Martha's Salsa Verde

"From Martha Stewart 'Great Parties'. Tomatillos are blanched to take away bitterness. Cooking time is chilling time. Posted for ZWT."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
4hrs 15mins
Ingredients:
8
Yields:
4 cups
Serves:
10
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ingredients

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directions

  • Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces.
  • Toss in bowl with remaining ingredients. Refrigerate several hours before serving.
  • *Note* Salsa will keep refrigerated for 3 days.

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Reviews

  1. What a terrific, very zesty, salsa verde! I followed this exactly only halving the recipe. A perfect balance of veggies, and I agree~blanching tomatillo first is right on target here. I made mine this morning, and served this afternoon ~ all the ingredients had set, and not one ingredient stood out, they were all so wonderfully combined. I cubed my tomatillos into little cubes and they had the nicest little crunch. Thank you for such a refreshing taste! Made for *Everyday is a Holiday* June 2009
     
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