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Salsa Verde

There is nothing like a fresh salsa to beat the heat and I am especially partial to the green salsa verde. Made with sweet and tart tomatillos, jalapeño peppers and onion, and flavored with garlic, cilantro and lime, it is a summer favorite around this house.



7 tomatillos, husked

1/2 white onion, cut in thirds

1 jalapeño pepper

1 red Fresno pepper

2 cloves garlic

1 small head cilantro, most stems cut off

1/4 tsp salt

Zest of 1 lime

Juice of same 1 lime


Bring 2 quarts of water to a boil in a medium pot.  Drop in the tomatillos and cook for about 2-1/2 minutes.  Then drop in the onion and peppers and cook another 2-1/2 minutes. The tomatillos should have turned a slightly paler green.

Drain the veggies and cut the stems off the peppers.  Pop veggies into a large blender.  Add the garlic, cilantro and salt.  Blend to a thick and chunky consistency to taste.  Don’t overblend or you’ll simply have a runny sauce which isn’t good for dipping chips into. Stir in the lime zest and juice.


Tip salsa into a serving bowl and serve with corn chips.


Makes about 2 cups salsa.




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