3.5 2

Salsa Verde

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  • Servings: makes 2 1/2 cups

 

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KEY: Summer, Entertaining, Barbecue/Cookout, Cocktail Party, Game Day, Latin American, Mexican, Southwestern/Tex-Mex, Dips & Spreads, Sauces & Condiments, Fast, Healthy, Make Ahead, Vegetarian

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Ingredients

  • 10 tomatillos (about 1 1/4 pounds)—husked, rinsed and quartered
  • 1 lightly packed cup cilantro sprigs
  • 1 serrano chile, quartered
  • 1/2 medium white onion, chopped
  • 2 garlic cloves, smashed
  • 1 tablespoon vegetable oil
  • Salt and freshly ground pepper

How to make this recipe

  1. In a blender, combine the tomatillos, cilantro, serrano, onion and garlic and puree until smooth. In a medium saucepan, heat the vegetable oil. Add the salsa, season with salt and pepper and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 10 minutes. Let cool.

Make Ahead

The salsa can be refrigerated for up to 5 days.

Contributed By Photo © Earl Carter Published January 2008

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