Salsa Verde
This tangy classic is best when served at room temperature.
Ingredients:
- 4 to 5 serrano chiles
- 2 cups chopped fresh tomatillos or canned tomatillos, drained
- 1/3 cup fresh cilantro leaves, chopped
- 6 green onions, chopped
- 2 large cloves garlic, crushed
- 1 tablespoon grated white onion
- 2 tablespoon fresh lime juice
- 1/2 teaspoon salt
Preparation:
- Place the serranos on a baking sheet and broil, turning the chiles occasionally, until the skin is dark and blistered.
- Remove from heat and place the serranos in a plastic bag.
- Allow them to steam for 20 minutes or so, then remove from bag and peel off the skin.
- Chop the serranos.
- Combine serranos and all remaining ingredients and chill, covered, for at least 1 hour.
Note: Salsa will keep, refrigerated, for several days.
Ready in: 2 Hrs 5 Min