Provider Farm

From our fields, for your family

Salsa Verde

Course: 
I love this stuff. Its really easy to make. Its great with chips, or on burritos and tacos. It makes a killer sauce for enchiladas. And, it also freezes really well. One of the things I put up for winter!
Ingredients: 

 

1 pound tomatillos, husked

1/2 cup finely chopped onion

1 teaspoon minced garlic

1 jalapeno chile peppers, minced

2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

2 cups water

Directions: 

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water as needed to prevent from scaulding. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth.

Credit: 
allrecipes.com but there are a bazillion variations out there