I timed this one.
Took 5 minutes to make some great, fresh green salsa!
No dicing, just some quick trims and throw it all in the blender.
Zoom, fast and delicious.
I've made this twice in the past month, and we've loved having in the fridge for a variety of dinners and snacks, even great on scrambled eggs.
If you like green salsas, I have another on my blog.
Green Salsa- Hot, hot, hot and
Makes about 2-3 cups
Ingredients
1 (1 lb, 11oz) large can of tomatillos, drained
5-6 jalapenos, seeds removed for not too hot salsa
1 cup (packed) of cilantro, unchopped (about 1 bunch)
1/2 cup onion, chopped into rough pieces
3 garlic cloves
Juice of 1/2 lime
Salt, if needed (wait until it's all blending before adding)
Cut stems off of cilantro, throw the tops in the bottom of the blender.
Add the garlic cloves, onion pieces, add jalapenos (seeds and stems removed) and top of with the canned tomatillos. Squeeze the lime over the top and blender until almost smooth. You may have to stop the blender and use a spoon to turn the mixture if your blender bogs down and can't blend the mixture completely
Taste the mixture.. add 1/2 tsp of salt. Blend some more and re-taste. If needed, add more lime, or a bit more salt. Ready to serve at once, but also keeps in the fridge for 1-2 weeks.
Here's how I cut my jalapenos
Here's how much I made, shown with some of our favorite "crack" chips, Juanita's!
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