Bright and fruity, Salsa Verde is the perfect counterpoint to the richness of cheesy dishes and grilled meats.

Salsa Verde (Green Tomatillo Salsa)

Bright and fruity, Salsa Verde is the perfect counterpoint to the richness of cheesy dishes and grilled meats.

TOMATILLO SALSA VERDE

Tomatillo Salsa Verde

How to Make Tomatillo Salsa Verde. A tangy, zesty salsa, but usually milder in heat than tomato salsas.

Ten tomatillo recipes- my husband bought a bag of tomatillos from the neighbor girls... now I gotta figure out what to do with all of them!!!

Roasted Tomatillo and Green Olive Salsa

Ten tomatillo recipes- my husband bought a bag of tomatillos from the neighbor girls... now I gotta figure out what to do with all of them!!!

avocado tomatillo salsa- made this tonight and it was ridiculously awesome. The little ones ate it with a spoon!

Avocado Tomatillo Salsa

avocado tomatillo salsa- made this tonight and it was ridiculously awesome. The little ones ate it with a spoon!

Creamy avocado sauce recipe made with avocados, limes, cilantro, hot peppers, garlic, olive oil and cumin

Avocado sauce

Creamy avocado sauce recipe made with avocados, limes, cilantro, hot peppers, garlic, olive oil and cumin

Hot Salsa: Cut tomatoes in half and rub over box grater over bowl, so that the pulp goes in the bowl and you are left holding the skins (removes skin the easy way). Add chopped: white onion; jalapeno peppers, and cilantro.  Stir in lime juice, dash of cumin, pinch of sugar, drops of evoo and balsamic vinegar, kosher salt, black pepper, dash of oregano, and, minced garlic. Mix together.  Refrigerate for two hours and then test to see if any adjustments needed.

Hot Salsa: Cut tomatoes in half and rub over box grater over bowl, so that the pulp goes in the bowl and you are left holding the skins (removes skin the easy way). Add chopped: white onion; jalapeno peppers, and cilantro. Stir in lime juice, dash of cumin, pinch of sugar, drops of evoo and balsamic vinegar, kosher salt, black pepper, dash of oregano, and, minced garlic. Mix together. Refrigerate for two hours and then test to see if any adjustments needed.

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