I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.
Original recipe makes 3 cups
Ingredients
10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
1/4 cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper
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PREP
15 mins
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COOK
12 mins
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READY IN
27 mins
Directions
- Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
- Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.
Nutrition
Calories: 7 kcal
Carbohydrates: 1.6 g
Cholesterol: 0 mg
Fat: 0.1 g
Fiber: 0.5 g
Protein: 0.3 g
Sodium: 94 mg
