I ran out of salsa verde when making some Slow Cooker Shredded Beef (the post will go live tomorrow, so stay tuned!). So I decided to venture out and make it myself. I was always nervous to make my own, because tomatillos have a weird husk on them, and I just assumed it would be hard to get off! Turns out, the husk is pretty much just like an overgrown leaf, and this was one of the EASIEST salsa recipes I have ever made! We had enough to put in our shredded beef, and to eat as an appetizer! 🙂
Tomatillo Salsa Verde:
10 medium tomatillos, husked
1/2 cup sweet onion, finely diced
2 Serrano chili peppers, finely diced
1 small clove garlic, minced
2 tablespoons cilantro
1/2 teaspoon ground cumin
salt, to taste
1 cup water
In a saucepan, throw all ingredients into a sauce pan. Bring it to a boil, then let it simmer for about 10 minutes (just until the tomatillos are tender). Slowly, blend ingredients together in a food processor or blender. You can serve it hot or let it cool in the fridge before serving.
Recipe adapted from: All Recipes
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