Salsa Verde

2 Cups Tomatillos

4 ea Serrano Chiles

or 2 ea Jalapenos

1 Tbsp Cilantro, chopped

½ Cup White Onion diced

1 teas Salt or to taste

1/4 tea White Pepper

1 ea Lime, Juice from

½ Cup Sparkling or regular

cold water.

1 tea White or Red Vinegar


Remove the husks and chop tomatillos. Combine ingredients in blender or food processor and puree coarsely. Taste and adjust seasoning.


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