I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.
Ingredients
- Jalapeno peppers: 10 piece (fresh)
- tomatoes: 2 piece
- white onion, quartered: 1 piece
- fresh cilantro: 0.25 cup (to taste, chopped)
- garlic, smashed: 2 clove
- lime: 1 piece (juiced)
- salt: 1 tsp
- ground black pepper: 1 tsp
Metric Conversion
Stages of cooking
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Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
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Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.
