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Salsa Verde (Mexican Fresh Green Salsa)

From Athens Locally Grown

<p>Salsa verde has many variations, but our Mexican daughter-in-law makes it very simply, like this. It&#8217;s such a quick recipe you&#8217;ll never want to use store-bought salsa verde again! In addition to using it as a dip for corn chips or tortilla chips, a bit of salsa verde is delicious as a salad dressing or as a topping for enchiladas.</p>
Source: Martha Valencia Matthews (Entered by Janice Matthews)
Serves: 1 to 1 1/2 c. sauce

1/2 lb. fresh husked tomatillos
1 or more hot peppers, such as Jalapenos, poblanos, anchos
1/2 c. fresh cilantro, chopped
2 T. freshly squeezed lime juice
1 clove garlic
salt, to taste

Step by Step Instructions
  1. Cover the tomatillos and peppers with water and boil for 5 minutes, then drain. Transfer them to a blender or food processor.
  2. Add cilantro, lime juice, and garlic to the blender, and chop everything up together. Taste, and add salt as desired.
  3. This can be served immediately. However, if you want to save it for later, it will keep better if simmered in a non-reactive pan (that is, not aluminum; stainless steel is fine) for about 20 minutes, then cooled and refrigerated.