salsa verde
  • 1½ pounds tomatillos, husks and stems removed
  • 2 jalapeƱo peppers, stem and seeds removed
  • 1 white onion, skin removed and cut in half
  • 1 bunch fresh cilantro, leaves and tender stems roughly chopped
  • Kosher salt and lime juice, to taste
  1. Combine tomatillos, peppers, and onion in a medium saucepan and cover with water. Bring to a boil then reduce to a simmer. Cook until everything has softened, about 10 minutes, stirring occasionally to turn.
  2. Drain vegetables well then transfer to a food processor. Add cilantro and a large pinch of salt. Pluse for a few seconds, or until a chunky puree is formed. Transfer to a bowl and season to taste with salt or lime juice. Chill and serve with chips or as a condiment to tacos, etc.
Recipe by the beautiful things at