Basic Salsa Verde (Mexican Tomatillo Salsa)

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

A basic cooked salsa verde made with simmered tomatillos, jalapeño or serrano peppers, onion and cilantro.

Salsa verde is a staple in every Mexican kitchen. It’s great for making enchiladas verdes or for topping carne asada tacos. And it is great on eggs; we especially love it on poached eggs. Use it on just about anything. The taste of homemade salsa puts the store bought version to shame.

This salsa freezes very well. Make a double batch so that you always have some on hand. Keep the pepper seeds for a little extra fire.

Also see Rick Bayless' Raw Tomatillo Salsa and Tomatillo-Avocado Salsa -Andrew Zimmern

1 ½ pounds tomatillos, husks and stems removed

1 to 2 jalapeño or serrano peppers, stem and seeds removed

1 small white onion, skin removed, split in half

1 bunch fresh picked cilantro leaves and tender stems

Kosher salt

subheading: Opt:

2 garlic cloves

1 T lime juice

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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