A quick and easy green salsa
This is a quick and easy green salsa. Doesn’t quite have the depth as when you roast the veggies, but it’s tasty all the same. This can be a bit spicy depending on the amount of jalapaños or serranos you use and avoid the arbol chilis if you don’t want a bit of extra spice. Adjust accordingly.
Simple Salsa Verde Recipe
1 lb. Tomatillos
1 garlic clove
2 arbol chilis, stem and seeds removed (optional)
1/4 cup white onion, diced
Remove the husks from the tomatillos. A quick trick is to cover the tomatillos with hot tap water and soak for a few minutes. The husks will come off easy and the tomatillos won’t be sticky. Place the husked tomatillos, jalapaño, arbol chili, and garlic in a sauce pan and cover the vegetables with water. Bring to a boil and cook for 10 minutes. Drain the vegetables. Remove the stem from the pepper. Place all the vegetables in a blender along with a pinch of salt and a pinch of sugar. Blend until smooth. Add the diced white onion. Awesome.