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    Kenjis Basic Salsa Verde (Mexican Tomatillo Salsa) Recipe

    20 servings

    servings

    15 minutes

    total time
    Start Cooking

    Ingredients

    1 1/2 pounds tomatillos, husks and stems removed

    1 to 2 jalapeño or serrano peppers, stem and seeds removed

    1 small white onion, skin removed, split in half

    1 bunch fresh picked cilantro leaves and tender stems

    Kosher salt

    Directions

    Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.

    Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.

    Nutrition

    Serving Size

    Makes 1 quart

    Calories

    15 kcal

    Total Fat

    0 g

    Saturated Fat

    0 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    0 mg

    Sodium

    34 mg

    Total Carbohydrate

    3 g

    Dietary Fiber

    1 g

    Total Sugars

    2 g

    Protein

    1 g

    20 servings

    servings

    15 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    1 1/2 pounds tomatillos, husks and stems removed

    1 to 2 jalapeño or serrano peppers, stem and seeds removed

    1 small white onion, skin removed, split in half

    1 bunch fresh picked cilantro leaves and tender stems

    Kosher salt

    Directions

    1

    Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.

    2

    Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.