Salsa Verde

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Serves 40 (about 2 tablespoons each).

All you need:

1 bunch cilantro
1 head garlic
2 1/2 pounds tomatillos, husked and washed
4 to 6 jalapeno peppers
1 lime, juiced
1 tsp Hy-Vee kosher salt, divided

All you do:

Wash cilantro. Trim 1/4 inch off stem ends and discard; set aside.
Break garlic into individual cloves; do not peel. Place garlic cloves in a large skillet over medium-low heat. Cook until garlic is browned and blistered on all sides, about 15 minutes, or until garlic is fragrant and tender to the touch. Remove from heat. Cool and peel garlic.
Place same skillet over medium-high heat. Working in batches, toast tomatillos and jalapenos on all sides until slightly browned and blistered, about 10 minutes. They should retain most of their color and texture. When toasted, remove to an ice bath. Once cooled, drain and quarter tomatillos.
Working in 2 batches, place half of garlic, quartered tomatillos and salt in a blender. Cover and blend on high until well blended, about 1 minute. With blender running, add half the jalapenos, one at a time. Stop and taste after adding 2 jalapenos; continue adding according to your heat preference. Blend mixture until smooth, about 2 minutes. Turn blender to low and add half the lime juice and half the cilantro. Blend until cilantro is just blended in, about 30 seconds. Add additional salt, if needed. Transfer mixture to jars. Repeat with remaining ingredients. Store salsa, covered, in the refrigerator for 5 to 7 days.

Nutrition information per serving:
Calories: 10
Carbohydrate: 2g
Cholesterol: 0mg
Dietary Fiber: 1g
Fat: 0g
Protein: 0g
Saturated Fat: 0g
Sodium: 50mg
Sugars: 1g
Trans fats: 0g

Daily nutritional values:
4% vitamin A
10% vitamin C
0% calcium
2% iron