Salsa Verde is an authentic Mexican Salsa that adds flavor and zest to any dish. Use it on enchiladas or as a dip and I promise you, everyone will love it!
This recipe made about 4 pint size jars of salsa that I canned. If you want less, it's ok to cut the recipe in half.I use 6 fresh Jalapenos because I like it hot! If you want it milder, use whatever tastes good to you.
I find tomatillos the easiest thing to grow of any vegetable. They re-seed themselves and grow like weeds all over our yard and garden!
- 2-3 pounds of tomatillos, husked
- 4 cloves of garlic, minced
- 1 whole onion, cut into about 8 pieces
- 1-6 Jalapenos, or chiles of your choice
- About a handful (you choice again) of fresh cilantro
- Juice from 2 limes
- 2 tablespoons chopped fresh oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt, or to taste
2 cups water
Place tomatillos, onion, garlic, and chile peppers into a saucepan. Season with oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Add the Cilantro and Lime juice after cooking. I use an immersion blender because it's easier. If you don't have one, use a regular blender or food processor and blend in smaller batches.until it's smooth.