You can’t go wrong with chips and salsa – a perfect pairing. It’s so, so easy to whip up a batch and enjoy, refrigerate and enjoy some more. Salsa verde is no different as it’s just as simple, but instead of good ol’ red tomatoes, you use tomatillos. Yum! It’s a bit of a different taste, slightly sweeter, but just as fresh and tasty.
- 8-9 tomatillos, peeled & roughly chopped
- 2 jalapenos, stems removed (deseed, if desired)
- 3-4 cloves of garlic
- 1 handful of cilantro
- 1 small white onion, peeled and quartered
- juice of half a lime
- 1 1/2 tsp. Kosher salt, more as needed
Add all of the above ingredients into a food processor and pulse until desired consistency is achieved. Taste and adjust salt as needed. Serve and enjoy.
Store remaining in an air tight container in the refrigerator for up to two weeks.
Note: The first time I made this I used a red onion which resulted in a very interesting, purple-y color. It tasted great and we ate it up as is, but for aesthetics, stick with a white or yellow onion.