Sally’s Salsa Verde
- 8 to 10 Tomatillos
- 2 Bunches of Cilantro
- 4 to 6 Cloves of Garlic (or more)
- Jalapeno Chile Peppers (1-2 according to taste)
- Sea Salt to taste
- 2 Limes, juiced
Peel and wash tomatillos. Drop in boiling water and cook for about 3-4 minutes Add in jalapeno peppers. Boil until tomatillos are a light green, about 5 minutes in total. Meanwhile, in a food processor, chop garlic and then add cilantro that has been washed and de-stemmed. Add jalapeno peppers and chop again (remove the seeds if too spicy). Finally add tomatillos to mixture and chop once more. Add salt and lime.
Salsa Verde is wonderful as a chip dip or as a condiment for baked potatoes, broiled fish or chicken, rice and beans, or an addition to corn tortillas. It can be used to spice up soup or anything else you can think of. It’s also good for immune health and for expelling heavy metals.