Fresh Salsa Verde Recipe
Fresh Salsa Verde Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This flavorful salsa is delicious with tortilla chips, but it's also great served on tacos and grilled meats. —Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound tomatillos, husks removed
  • 3 to 4 serrano peppers, stems removed
  • 1/4 cup chopped onion
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 garlic cloves, peeled
  • 1 teaspoon salt

Directions

In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers.
In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed.
Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving. Yield: 2-1/4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Verde in Taste of Home Clip Strip 2005

  • 1 pound tomatillos, husks removed
  • 3 to 4 serrano peppers, stems removed
  • 1/4 cup chopped onion
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  1. In an ungreased skillet, cook tomatillos over medium heat for 10 minutes or until tender and browned, turning frequently. Cool on a wire rack. For a milder flavor, remove veins and seeds from serrano peppers; finely chop peppers.
  2. In a food processor, combine the tomatillos, peppers, onion, 2 tablespoons cilantro, garlic and salt; cover and pulse just until mixture is coarsely pureed.
  3. Transfer to a serving bowl; sprinkle with remaining cilantro. Refrigerate until serving. Yield: 2-1/4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Verde in Taste of Home Clip Strip 2005

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forFresh Salsa Verde

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review