Salsa verde
Chef Adolph Aguilar of local favorite Cactus Street Cantina shares a classic salsa verde that lets tomatillos shine. Smooth, bright and layered with tangy depth, it’s just as good with chips as it is spooned over tacos, grilled meats or roasted vegetables.
Ingredients
- 1 1/2 pounds tomatillos husked and rinsed
- 1 jalapeño use half for milder heat
- 1/2 cup olive oil
- 2 tablespoons fresh garlic peeled
- 1/2 ounce chicken base about 1 tablespoon
- 2 tablespoons yellow onion about 1/8 onion
Instructions
- Combine tomatillos, jalapeño and onion in a pot with olive oil. Cook over medium heat until softened and beginning to break down.
- Remove from heat.
- Blend with garlic and chicken base until smooth and creamy.
Tried this recipe?Let us know how it was!