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Homemade salsa verde is the best and so easy to make.
Heat a large saucepan on low to medium heat and add the chicken broth.
Remove the husks and stems from the tomatillos. Rinse the tomatillos in water to remove the stickiness, and add them into the pan with the broth.
Cut the jalapeno peppers in half lengthwise, remove the seeds and add them into the pan.
Next, cut the onions into large pieces and add them into the pan. Peel then cut the garlic cloves in half and add them into the pan. Add the oregano and let the mixture simmer for about 10 to 15 minutes.
Then add all of the ingredients including the broth into a food processor or blender (you may have to do this in batches—make sure that you don’t fill the blender too full or it will explode since the mixture is hot).
Next add the salt and pepper, and pulse a few times. Add the cilantro. Pulse about 5 or 6 times just enough for the cilantro to blend in.
Serve chilled or at room temperature with tortilla chips, or use as an enchilada sauce, taco sauce, or green burrito sauce. It’s also delicious on top of scrambled eggs or as a marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!