I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.
Ingredients
- 10 freshs jalapeno peppers
- 2 tomatoes
- 1 white onion , quartered
- 0.25 cups chopped fresh cilantro , or more to taste
- 2 cloves garlic , smashed
- 1 lime , juiced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
-
1
Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
-
2
Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.
Nutrition Facts
Per serving
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