Traditional Salsa Verde
Serving Size / Yield
- 8 oz. tomatillos, husked and rinsed
- 1 jalapeno, stemmed
- 5 sprigs fresh cilantro, roughly chopped
- 1/4 C. onion, chopped
- salt to taste
Preheat your broiler to a medium setting. Place tomatillos and jalapeno on a baking sheet and broil for five minutes. Flip and roast for another five minutes. Transfer to a blender or food processor and puree for one minute. Add the cilantro and 1/4-cup of water. Continue blending to form a coarse dip. Stir in onion and season with salt. Pour into a small bowl and serve.