Salsa Verde

Tart, green tomatillos make a lovely variation on the more well-known red tomato salsa. Like pico de gallo, this chip dip and taco topper is made with fresh, raw ingredients and is best enjoyed the same day it is prepared.

Coarsely chop:

  • 1 pound tomatillos
  • 1 red onion
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 1 bunch cilantro

Place ingredients in a food processor and pulse to chop finely. Drain excess liquid through a fine mesh strainer set over a bowl and reserve this juice for another purpose (tip: it makes a delicious drink, reminiscent of gazpacho). Stir in:

  • Juice of 1 lime
  • 1 teaspoon salt

Serve as a dip with corn chips, use as a condiment for tacos, or spoon on top of hot quesadillas. Makes 2 cups.

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