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    I love me some Salsa verde

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    • Craftster

      Meatless Monday: Salsa Verde | Craftster Blog - Knitting, sewing, crochet, tutorials, children crafts, papercraft, jewlery, needlework, swaps, cooking and so much more on

    • Tatiana Vitvitskaya

      Salsa Verde with Chipotle ChiliesSalsa Verde ingredients 1 pound tomatillos (husks removed) 2 jalapeno peppers (sliced in half and seeded) 1 small onion (sliced into 8 wedges) 2 cloves garlic 1 lime (juice and zest) 1/2 cup cilantro salt and pepper to taste

    • Mary Evans

      Salsa Verde - 1/2 cup onion, chopped 1 1/2 lb green tomatillos, husk removed 1/2 cup cilantro, chopped 2 tbsp lime juice 2 jalapeño peppers, seeded and chopped Salt and pepper to taste - from Bethenny

    • Jenny C

      Salsa Verde with Chipotle Chilies: 1pd tomatillos (husks removed) 2 jalapeno peppers (halfed, seeded) 1 small onion (8 wedges) 2 cloves garlic 1 lime (juice and zest) 1/2c cilantro salt and pepper Place tomatillos, jalapenoes and onion in single layer on baking sheet with skin of peppers up. Broil in oven until tomatillos blackened all over and jalapenos skin blackened (takes less times). Remove charred outer skins. Puree in food processor

    • Glutes and Grub

      Skinny Salsa Verde: 1/2 c of onion-chopped, 1 1/2 lbs of green tomatillos-husk removed, 1/2 c of cilantro-chopped, 2 tbsp. of lime juice, 2 jalapeño peppers-seeded and chopped, salt and pepper to taste. Cut the tomatillos lengthwise and roast them either on the grill or for about 6 minutes under the broiler until the skin is a little dark. Put the roasted tomatillos, onion, cilantro, lime juice and jalapeño in a blender or food processor. Chill and enjoy! Place in the refrigerator to cool.

    • Donna This

      Love Bethenny's healthy cooking!

    • Billie Sneddon

      Salsa Verde on Closet Cooking

    • Wai-Yee Tsang

      Closet Cooking: Salsa Verde

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