Salsa Verde is delicious and a great add to any table with its vibrant green color and delicious tangy flavor.
Chef Tip: When the green paper is tightly adhered to the tomatillo it has reached maturity, however, the tighter the paper the more difficult it is to remove it. You can use your fingers to pull the paper off and expose the firm flesh of the tomatillo. Next, rinse and wash the tomatillo well, paying close attention to the stem where there’s a residual stickiness that collects from the tomatillo. Cut the growing end off and cut it into your desired shape.
Directions
- Remove the paper from the tomatillos and cut the growing end off of the tomatillo and dice into cubes. Set aside.
- Wash and dry the tomatoes.
- Cut the top off, and then cut the tomatoes into sixths and then chop. Set aside.
- Next, wash the jalapeno under cold water and dry with a towel.
- Cut the growing end off and cut the jalapeno in half lengthwise.
- Remove the seeds and mince the jalapeno (the seeds are the hottest part of the jalapeno so wash your hands after you remove them).
- Set the jalapeno aside.
- Then, remove the skin and seeds from the avocado and dice it. Set it aside.
- Wash the green onion under cold water and dry them with a towel.
- Cut the roots and dark green tops off.
- Next, mince the green onion. Set it aside.
- Cut the hard end of the garlic off and mince the clove. Set aside.
- Finally, add the tomatillos, onion, garlic, cilantro, jalapeno and limejuice to a blender and blend for a few minutes (avoid blending it to a fluid liquid consistency).
- Once it is chunky but blended add the avocado, tomato, salt and pepper. Blend the salsa for a few more seconds.
- Serve with your favorite chips.
