SALSA VERDE W/TOMATILLOS (SALLYE)
So easy to prepare, so great to eat. If you aren't sure about the "heat" just use one chile without the seeds; to turn up the "heat" use two chiles with the seeds.
Provided by sallye bates @grandedame
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Peel tomatillos, wash thoroughly to remove sticky residue, and place tomatillos in food processor
- Peel and quarter onion and add to food processor
- Peel garlic clove and add to food processor
- Cut chiles in half, remove stems, membrane and seeds. Add chiles to food processor. NOTE: If you like "heat" leave the seeds in.
- Remove stems from cilantro and add leaves only to food processor.
- Pulse food processor until ingredients at at your desired coarseness. We like ours a little chunky. You may have to stop the processor and wipe the sides down to get everything diced.
- Transfer to serving dish; add salt, pepper and lime juice; stir to blend.
- This is better if you allow it to set in fridge covered for an hour or longer before serving. It improves with age. Will last refrigerated for at least a week. (As if around here)
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