Recipes

Salsa Verde

January 26, 2015

Make this explicitly as a nacho garnish, or serve it as a replacement for store-bought salsa. Adapted from Stephen Tanner at The Commodore in Brooklyn.

Salsa Verde

Make this explicitly as a nacho garnish, or serve it as a replacement for store-bought salsa.

Yield: makes About 2 Cups

Ingredients

1 small jalapeño, stems removed
4 tomatillos, husks removed
1 cup cilantro
1 clove garlic, peeled
¹⁄₄ white onion, sliced

Instructions

Heat jalapeno and 3 cups water in a 4-qt. saucepan; boil. Add tomatillos and remove from heat; let cool in water, about 30 minutes, then strain. Place jalapeño, tomatillos, cilantro, garlic, onion, and salt in a blender; purée until smooth.