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Salsa Verde
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    • Ingredients

    Serves:

    Directions

    Bring a large saucepan of water to a boil. With a sharp paring knife, make a large "x" on the bottom of each tomatillo. Place them in the water and cook three to four minutes until the skins soften, but the tomatillos do not become mushy.

    Heat a small skillet over high heat for one minute. Add the red onion and jalapeños. Roast four to five minutes, turning occasionally with tongs until the skin of the onion and jalapeños begins to blacken. Remove the papery skin from the onion and cut into quarters. Remove the seeds and stem from the jalapeños and place them, along with the onion, into a food processor.

    Remove the tomatillos from the water and rinse under cold water. Peel off the skins and add them to the food processor along with the cilantro, lime and salt. Process until smooth. Serve with chips or your favorite Mexican dish.

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