Salsa Verde

"This is a green salsa that is quite mild. Tomatillos are the tomato like vegetable of choice and because of them this salsa has a tangy zesty flavor when combined with the roasted peppers and onions. This recipe was found on another internet site. We have enjoyed it alot."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
9
Yields:
4 pints
Serves:
40-50
Advertisement

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
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!) <br> <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. <br> <br>I love Labrador Retreivers and have owned, trained and shown several very nice ones! <br> <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. <br> <br>We celebrated our 53th wedding anniversary in the summer of 2008.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes