Video:Mexican Salsa Verdewith Rachel Edelman
In this zesty Mexican Salsa Verde, tomatillos and cilantro mingle with garlic, chiles, and jalapenos. Drizzle on top of tacos, burritos, or salads.See Transcript
Transcript:Mexican Salsa VerdeHi, I'm Rachel Edelman for About.com Food. Today, I'm going to show you how to make Salsa Verde, a Mexican salsa.
Salsa Verde IngredientsFor this recipe you will need:
- 12-15 tomatillos, husks removed, quartered
- 5 cloves of garlic
- 1 medium white or yellow onion, skin removed, coarsely chopped
- 1 bunch cilantro
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 1 jalapeno, seeds removed
- 4 oz diced green chiles
- 1 tablespoon lime juice
Wash and Chop the TomatillosTomatillos have a tangy and a zestier flavor than red tomatoes. First, remove any of the husks from the tomatillos. Then wash them with water. Next, cut them into quarters and put them into a food processor.
Chop the Onions and JalapenosNext, cut off the end of an onion and peel. Cut it in half, and then chop it into small pieces. Add the onion to the food processor.
Now cut of the ends of the jalepenos and remove the seeds. Cut into a few pieces and then place into the processor. So, with the onions, jalepenos, and tomatillos, pulse the machine four or five times to get them mixed a bit.
Add the Other Salsa Verde IngredientsTake five cloves of garlic, hit them each with your knife. Peel and roughly chop them a bit. Add them to the mixture.
Also, roughly chop a bunch of cilantro and add it to the mix. Then add the salt, oil, and chilies. Roll a lime, and cut it in half. Squeeze both halves into the mixture.
Close the top, and blend with the food processor so it's as chunky or thick as you like it.
Salsa verde can be served immediately, but the flavors meld even better when you let it sit in the refrigerator overnight. Enjoy.
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