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Salsa Verde

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“Delicious on tacos, with chips, or as a salad dressing. You can adjust the heat to your taste either taking the jalapenos out all together or adding serranos in with the recipe.”
READY IN:
12mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs tomatillos
  • 12 cup white onion (chopped)
  • 12 cup cilantro (leaves and stems)
  • 1 tablespoon lime juice
  • 14 teaspoon sugar
  • 2 jalapeno peppers (stemmed, seeded and chopped)
  • salt

Directions

  1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
  2. Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

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