Salsa
How To Make Salsa Verde
Introduction
The bright, fresh flavors of this uncooked salsa verde are at their most intense when the salsa is fresh, so make it just before you plan to serve it.
Instructions
Difficulty: Easy
Things You'll Need
* 2 cloves garlic
* 1/4 cup chopped white onion
* 2 jalapeño chiles, stemmed, seeded and chopped
* 1/2 lb. tomatillos, husked and chopped
* 2 tbsp. chopped fresh cilantro leaves
* Salt, to taste
* Sugar, if desired
Steps
Step One
In a blender or food processor, combine the garlic, onion, jalapeños and tomatillos. Pulse until blended smooth.
Step Two
Stir in the cilantro and add salt to taste.
Step Three
If the sauce is bitter, add a pinch of sugar.
Step Four
Serve as a dip with tortilla chips, or spoon the salsa over enchiladas, scrambled eggs or fish tacos.
Tips & Warnings
If you have a Mexican mortar and pestle, called a molcajete and tejolote, use it to grind the salsa ingredients together and serve the salsa in the mortar.
The bright, fresh flavors of this uncooked salsa verde are at their most intense when the salsa is fresh, so make it just before you plan to serve it.
Instructions
Things You'll Need
* 2 cloves garlic
* 1/4 cup chopped white onion
* 2 jalapeño chiles, stemmed, seeded and chopped
* 1/2 lb. tomatillos, husked and chopped
* 2 tbsp. chopped fresh cilantro leaves
* Salt, to taste
* Sugar, if desired
Steps
Step One
In a blender or food processor, combine the garlic, onion, jalapeños and tomatillos. Pulse until blended smooth.
Step Two
Stir in the cilantro and add salt to taste.
Step Three
If the sauce is bitter, add a pinch of sugar.
Step Four
Serve as a dip with tortilla chips, or spoon the salsa over enchiladas, scrambled eggs or fish tacos.
Tips & Warnings
If you have a Mexican mortar and pestle, called a molcajete and tejolote, use it to grind the salsa ingredients together and serve the salsa in the mortar.
Source: eHow