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scoopbb
184
Oct 9, 2017
I can't eat garlic or onion (or any white part of any allium). This is my favorite salsa verde sans alliums
Ingredients
1 lb. fresh tomatillos (about 5 or 6), husked 1 - 2 jalapeno peppers or Serrano chilies, seeded and cut in large pieces 4 Tbsp. finely chopped scallions (green part only) 1 Tbsp. garlic infused olive oil 1 Tbsp. lime juice 1/4 tsp. ground cumin 1/4 tsp. ground black pepper 1 tsp. dried cilantro Salt to taste Prepare
  1. Place tomatillos and pepper pieces in a saucepan and just barely cover with water.
  2. Bring to a simmer. After water begins to simmer cook for 5 to 10 minutes. Skins of tomatillos should turn a darker olive color and begin to wrinkle and soften.
  3. Drain or scoop tomatillos and pepper pieces out of the water with a slotted spoon, reserve water. Place tomatillos and pepper pieces in blender or food processor.
  4. Add remaining ingredients to processor/blender: scallions, garlic infused oil, lime juice, cumin, black pepper, cilantro and sugar if using. Pulse processor until salsa is the desired consistency. If needed add small amounts of cooking water if a thinner salsa is desired. Add salt to taste.
  5. Place in container
Duncan
3731
Oct 9, 2017
scoopbbI'm not huge into onions (if they're not minced and cooked) so I can definitely appreciate this.
scoopbb
184
Oct 9, 2017
DuncanI make batches of this and just dump them all over my eggs for breakfast. really good and super simple.
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