Salsa Verde

For a little something different, this salsa verde is a bright, flavorful salsa made from tomatillos.
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  • 1-2 Tbsp olive oil
  • 1 onion chopped, divided
  • 2 cloves garlic
  • 16 tomatillos, give or take a few, husked
  • 1-2 serrano chile peppers, minced, reserving the white meat and seeds
  • handful of chopped cilantro
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1 cup water
  • splash vinegar
  • 1 lime


Add your olive oil to a large pan and turn on medium high heat. Add half your chopped onions and all of your chopped garlic and let cook for about 2-3 minutes. This is a good time to chop your tomatillos into about 6-8 pieces each. Add them to the pan and stir. Add your peppers, cilantro, and cumin to the pan and stir and stir fry for a few minutes. Add in your water, vinegar, and about a pinch of salt and pepper and bring to a boil, then reduce and let simmer for about 10 minutes, or until the tomatillos have become softer and turned more yellow. In the last few minutes, squeeze in the lime juice. Remove from heat and let sit until your are comfortable putting it into your food processor. Add in your raw onions and mince the rest of your white meat and seeds from your peppers, and add in as much as you dare. (The cooking changes the flavor of the onions and pepper, so we promise it is worth putting this part in at the end). Process everything until there are no large chunks. Take a taste and decide if you want to add any more seeds or salt and pepper. Either serve cold with chips, or get creative and use it to make enchiladas or a Mexican lasagna!