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Quick and Easy Salsa Verde

February 18, 2017






Preheat your oven 475 degrees F.

  • Three large tomatillos
  • 1-2 ounces Jalapeno pepper (fresh or pickled)
  • 1 medium size onion
  • 3-4 cloves of garlic
  • ½ cup of water
  • 2 tablespoons white wine vinegar


Peel, rinse and dice the tomatillos.  Place on a lined cooking sheet with salt, pepper and light olive oil.   Toss and place in the oven to roast for 14-15 or until lightly brown.  Remove from oven and set aside.


While your tomatillos are in the oven chop and dice your veggies and set aside.


In a medium size skillet on medium-high heat place 2 tablespoons of EVOO in to the pan.  When the pan it hot, add onion, garlic, salt and pepper and stir constantly for 3 minutes.  Add the tomatillos, water, and the jalapeno pepper according to your taste for heat.  Cook until the tomatillos are softened and broken down.  If need to, smash  some of the tomatillos as the sauce is cooking to allow for some texture.




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Tips and Suggestions:  If you do not have wine vinegar feel free to use regular white vinegar.  I tried this twice and the first time I used the pickled pepper.  I also used the fresh peppers the next time I cooked this sauce.  Either style will do. You can serve this with enchiladas.  Tonight I served my sauce with spicy Italian chicken sausage and veggie fried brown rice.

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