Salsa Verde Pueblera

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
about 3 cups
Level:
Easy

Ingredients
  • 1 1/2 pounds tomatillos, husks removed
  • 1 serrano chile, more or less, optional
  • 1 garlic clove
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 cup freshly chopped cilantro leaves
  • 1 cup chopped white onion
  • Grated queso fresco, or Cotija cheese, optional
Directions
  • Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.

  • Add the tomatillos to a blender along with the chile, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl and garnish with cheese, if desired.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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