Salsa Verde

June 24, 2009

  • 1 pound tomatillos, husked
  • 4 serrano chilies, stemmed, seeded if you don’t like it ‘warm’
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 C chopped cilantro 
  • 1 T olive oil
  • 1/2 tsp sugar
  • Salt and pepper 
  • 1 C brothCook the tomatillos and chilies over medium heat until tender, about 5 minutes. Place the cooked tomatillos and chilies with the onion, garlic and cilantro in the blender or processor and puree. Heat the oil in a deep fry pan and add the tomatillo mixture, sugar, salt and pepper. Fry with medium-high heat, stirring constantly for 5 minutes. Stir in broth and simmer for 5-10 minutes. Add more broth to reach desired consistency and season to taste if necessary. 
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    • 1. Carol  |  April 20, 2010 at 2:22 pm

      I just fixed this salsa for the second time to serve with stuffed green peppers. I roasted the tomatillos under the broiler first, cut the serrano peppers down to 2, forgot the broth, and added sour cream at the end because it was too hot. Turned out really good. I stuffed the peppers with cubed polenta, seasoned black beans, and chopped spinach. Oh so yummy.

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