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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’s such a quick recipe you’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
- Cover the tomatillos and peppers with water and boil for 5 minutes, then drain. Transfer them to a blender or food processor.
- Add cilantro, lime juice, and garlic to the blender, and chop everything up together. Taste, and add salt as desired.
- 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.
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