Homemade Salsa Verde

Kelly
The Cook
4 Servings
7 Ingredients
0 Comments
Delicious homemade salsa verde to use in our recipes, or by itself with chips!
4 Servings
7 Ingredients
0 Comments

Ingredients

  • 4 cups Water
  • 18 medium Tomatillos
  • 3 cups chunk Onion, White
  • 5 medium Garlic, Cloves
  • ¼ cups seed and dice Serrano Pepper
  • 6 ¾ cups chop Cilantro, Fresh
  • 1 teaspoon Salt

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium saucepan, bring water to a boil.
  2. Add tomatillos, onion quarters, garlic cloves, and chiles.
  3. Boil 30 minutes.
  4. Remove from heat and cool.
  5. Drain, reserving cooking water (which will be used to adjust thickness of tomatillo sauce).
  6. With an immersion blender, or in a food processor or blender, whirl cooked ingredients with cilantro and salt.
  7. Let cool.
  8. Divide among indicated number of pint size freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve cold.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium saucepan, bring water to a boil.
  2. Add tomatillos, onion quarters, garlic cloves, and chiles.
  3. Boil 30 minutes.
  4. Remove from heat and cool.
  5. Drain, reserving cooking water (which will be used to adjust thickness of tomatillo sauce).
  6. With an immersion blender, or in a food processor or blender, whirl cooked ingredients with cilantro and salt.
  7. Store in the refrigerator until ready to serve.

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