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Salsa Verde

Recipe information

  • Yield

    makes about 2 cups

Ingredients

1 (11-ounce) can tomatillos, drained
1 jalapeño, stemmed and cut into thick slices
1/4 medium yellow onion, cut into 1-inch chunks
1 garlic clove
1/2 bunch fresh cilantro, thick stems cut off
1/2 teaspoon kosher salt

Preparation

  1. Put the tomatillos, jalapeño, onion, garlic, cilantro, and salt in a blender and process until smooth.

Cooking in the Moment
TagsSalsaCondimentDipTomatilloVegetableCilantroHerbs & SpicesJalapeñoChileStarterDinnerGluten FreeDairy FreeNut FreeVegetarianVeganEasyQuick5 Ingredients or FewerNo-CookBlenderCookbooks
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