Salsa verde, meaning green sauce, is a spicy, Mexican sauce featuring tomatillos and hot peppers. It also features one of several herbs grown on the BMC rooftop farm- cilantro. Feel free to substitute parsley, basil, chives or other herbs to suit your palate. To reduce the heat, remove the seeds from the jalapeño, which carry most of the heat, or skip it altogether. This sauce is a bright and refreshing, great for grilled meat, tacos and mixed into grains like rice or farro.
You can purchase canned tomatillos in many grocery stores, and fresh tomatillos in some stores in the produce section.
Ingredients
Tomatillos
- 26 oz whole, canned tomatillos, strained OR 8 small, fresh tomatillos, peeled and washed
Onion
- 1 medium white or yellow onion, peeled and roughly chopped
Garlic
- 4 cloves, peeled
Hot_Peppers
- 1 jalapeño, or other hot pepper of choice
Herbs
- ½ bunch cilantro or fresh herb of choice, washed and roughly chopped (for cilantro, use the leaves AND stem)
Salt
- 1 teaspoon kosher or se salt, ½ teaspoon table salt
Instructions
Step 1
Combine all ingredients in a blender or food processor. Process until smooth (small pieces of cilantro are fine. Seeds will be present).