Salsa Verde

4-6 tomatillos
2 jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
1/2 cup chopped onion
1/2 cup cilantro leaves chopped
3-4 cloves garlic chopped
1/4 lime (juice and zest)
salt and pepper to taste


Remove the papery husks from the tomatillos and rinse well (they're kinda sticky).
Now, you can either roast them or boil them. Roasting gives more flavor and it's what I prefer.

Roasting method:
Cut them in half and lay them face down on a foil-lined baking sheet
Broil for 5-7 minutes or until the skins are slightly browned

Boiling method:
Place in a soucepan and cover with water
Boil for 5 minutes and then remove from water

The easy part:
Place everything in a food processor or blender and chop away until finely chopped and mixed. Put in fridge for an hour or so. It'll chill the salsa (still hot from roasting the tomatillos) and let the flavors blend.

































This recipe is super easy and so delicious! Hopefully, I'll be able to cut down on the amount of plastic tubs I consume by making it myself!! This stuff is even better the second day.

OK, I just tried this without roasting or boiling the tomatillos first. Even better!!