Salads

Salsa Verde

Mirena Ivanova
December 13, 2013
120
4
omatillos, husks removed, rinsed, cut in half* - 8 oz (220gr)
chopped red onion - ¼ cup
canned serrano chiles, rinsed and seeded, or 1 fresh serrano chile, seeded - 2
chopped fresh cilantro or parsley - ¼ cup
salt - ¼ teaspoon
In food processor or blender, place all ingredients. Cover; process until well blended. Serve immediately, or cover and refrigerate up to 1 week. *Small green tomatoes can be substituted. Preparing Tomatillos Open dry husks and pull up towards top of tomatillo. Pull or cut with paring knife to remove husks and stems. Rinse tomatillo; rub gently to remove sticky film. Cut as desired.
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV
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