Salsa Verde

Sheila D

Dec 19, 2020 — 1 min read

Green Salsa

1 lbs tomotillos

2 jalapeno peppers (or serrano pepper for more heat)

1 small red onion

3 garlic cloves

1/2 cup fresh cliantro

2 tbsp white wine vinegar

2 tbsp lime juice

salt to taste

Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
Slice 1 jalapeno pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
Roast the tomatillos and jalapeno pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
Remove and transfer to a food processor or blender.
Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!

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Kaiser Rolls

Easy savory crackers

CASHEW QUESO (Vegan)

No Oil Brownies