19. February 2017 · Comments Off on Hunters’ Green Salsa · Categories: recipes

Remove husks from and rinse 8 medium tomatillos. Cover with water in a sauce pan and cook until

Flat of Tomatillos

Flat of Tomatillos

tomatillos appear translucent and a duller green.   Chop two cloves of garlic, two green onions, one jalapeño or other chile or pepper to taste, and one quarter cup cilantro leaves.  Add salt to taste and blend to a smooth sauce.  Serve with chips or as a condiment to Mexican dishes.

Jim’s notes: This recipe is adapted from Mexican Cooking at the Academy by the California Culinary Academy. I’m never so precise with the ingredients, but I think I overdo the garlic sometimes when I put a small bulb in.  Seasonal substitutions of types of onions and chili peppers are the rule at Hunters’ Greens.

The ingredients are similar for the sauces for enchiladas verde, green chili, green Mexican rice and other dishes.

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