Salsa Verde

Name: Salsa Verde
Yield: 2
Ingredients: 1 tablespoon vegetable oil; 6 tomatillos, peeled and chopped; 1 onion, chopped; 1 large poblano chile pepper--roasted, peeled, seeded and chopped; 1 large jalapeno chile pepper--roasted, peeled, seeded and chopped; 3 - 4 cloves garlic, finely chopped; 2 teaspoons honey; Scant palmful cilantro leaves, finely chopped, or 1 teaspoon ground coriander (1/3 palmful); 1 teaspoon ground cumin (1/3 palmful); Salt; 1 lime, juiced

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Dec 28, 2011

2Servings

Ingredients

1 tablespoon vegetable oil
6 tomatillos, peeled and chopped
1 onion, chopped
1 large poblano chile pepper--roasted, peeled, seeded and chopped
1 large jalapeno chile pepper--roasted, peeled, seeded and chopped
3 - 4 cloves garlic, finely chopped
2 teaspoons honey
Scant palmful cilantro leaves, finely chopped, or 1 teaspoon ground coriander (1/3 palmful)
1 teaspoon ground cumin (1/3 palmful)
Salt
1 lime, juiced

Preparation

Heat the oil in a skillet over medium to medium-high heat. Add all of the ingredients except the salt and lime juice and bring to a boil. Lower the heat to medium-low and simmer for 20 minutes. Using a blender or food processor, puree the mixture with the lime juice; season with salt.