Salsa Verde
Serves: 1-1/2 cup
  • 8 tomatillos (5 roasted, 3 raw)
  • 1 Jalapenos, roasted     
  • 2 cloves Garlic, raw
  • 1 Lime, juiced 
  • ½ cup chopped cilantro
  • ½ teaspoon salt
  1. Remove husks from tomatillos and wash them with cold water and rub them so the stickiness is removed.
  2. Slice 5 tomatillos and 1 jalapeno.
  3. In a cast-iron skillet or baking sheet on high heat or oven at 425° and roast until blistered well with black charred spots, and slightly softened.
  4. Add the tomatillos, jalapenos along with the raw tomatillos, garlic, lime juice, cilantro, and salt together in a food processor and pulse until blended but not ultra-smooth.
  5. Add a few tablespoons water is you want it thinner.
Recipe by Created by Diane at