Salsa Verde
Serves: 1-1/2 cup
  • 8 tomatillos (5 roasted, 3 raw)
  • 1 Jalapeno, roasted     
  • 2 cloves Garlic, raw
  • 1 lime, juiced 
  • 1/2 cup chopped cilantro
  • 1/2 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, and 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 of water if you want it thinner.
Recipe by Created by Diane at