Salsa Verde is a great addition to eggs, mild flavored meats and enchiladas, and tortilla chips. It’s sweet and sour and nicely green tasting (not green like mulch, though). Using a food processor, it only takes a few minutes to make.

8 - 12 tomatillos
2 fresh jalapenos
1/4 to 1/2 cup coriander leaves (cilantro)
1 small yellow or white onion
2 teaspoon salt
2 - 4 tablespoon white vinegar
4 cloves garlic

Let’s just say this works best with tomatillos fresh from your garden. You can use one can of them instead if you need to.

Remove the husks and stems from the tomatillos and wash them. They’ll be sticky otherwise.

Drop the garlic in a food processor to chop it up.

Cut the onion in quarters. Add it and all the other ingredients to the food processor (or be traditional and use a mortar and pestle to grind up everything…). Use more or less vinegar, to taste (hint: start with less…).

Puree.

You now have Salsa Verde.

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