My F&W
quick save (...)
Salsa Verde
© Earl Carter

Salsa Verde

  • ACTIVE: 10 MIN
  • TOTAL TIME: 25 MIN
  • SERVINGS: makes 2 1/2 cups
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 10 tomatillos (about 1 1/4 pounds)—husked, rinsed and quartered
  2. 1 lightly packed cup cilantro sprigs
  3. 1 serrano chile, quartered
  4. 1/2 medium white onion, chopped
  5. 2 garlic cloves, smashed
  6. 1 tablespoon vegetable oil
  7. Salt and freshly ground pepper
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.