Salsa Verde
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
4 pints
- Serves:
- 40-50
ingredients
- 12 -15 tomatoes, husks removed, and quartered
- 5 garlic cloves
- 1 medium onion, coarsely chopped
- 1 bunch fresh cilantro, excluding the stems
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 1 jalapeno, seeds and ribs removed
- 3 large roasted green chilies, skins removed
- 1 tablespoon lime juice
directions
- To a food processer, add the tomatillos and pulse 4-5 times.
- Add the remaining ingredients and pulse until reaching the desired consistency.
- Best after refrigerating over night.
- I'm not sure how long this will keep in the refrigerator, but have served it after about 10 days and it was fine.
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RECIPE SUBMITTED BY
Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!)
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<br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired.
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<br>I love Labrador Retreivers and have owned, trained and shown several very nice ones!
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<br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP.
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<br>We celebrated our 53th wedding anniversary in the summer of 2008.