Favorite Salsa Verde
Salsa Verde recipe
Yield
10 servingsPrep
20 minCook
20 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
tomatillos
canned, drained |
*
|
| ¼ | cup |
onions
finely chopped |
|
| 1 | tablespoon |
cilantro
coarsely chopped |
|
| 1 | teaspoon |
serrano chiles
canned, drained, rinsed, finely chopped |
|
| ¼ | teaspoon |
garlic
finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
tomatillos
canned, drained |
*
|
| 59 | ml |
onions
finely chopped |
|
| 15 | ml |
cilantro
coarsely chopped |
|
| 5 | ml |
serrano chiles
canned, drained, rinsed, finely chopped |
|
| 1.3 | ml |
garlic
finely chopped |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
In a small bowl, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste. Mix gently, but thoroughly together. Taste for seasoning.
Refrigerate if not to be used immediately. It will only keep for a couple of days.
