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    Grilled Veggies with Creamy Harissa Drizzle
    Lemon & Dill Salmon

    Salsa Verde

    Salsa Verde
    • 1 lb of tomatillos (about 10)
    • 6 whole garlic cloves
    • 2 jalapenos 
    • ½ white onion, chopped
    • 1 lime
    • 1 tablespoon Morton & Bassett Cilantro
    • 1 tablespoon olive oil
    • Salt & pepper to taste
    Salsa Verde

    Preheat oven to 450F.

    On a baking sheet, lay tomatillos, jalapenos, and garlic cloves in one layer. Drizzle with olive oil.

    Cook for 15-20 minutes or so, until skins of tomatillos and jalapenos are lightly blackened. Turn the broiler on for a few minutes at the end to get a good sear.

    Place cooked tomatillos, jalapenos, garlic cloves, juice from one lime, onions, and cilantro into a blender. Blend until all ingredients are mixed and chopped, but not too fine.

    Serve with tortilla chips, corn chips, or over enchiladas. Enjoy!