Time: 15 min.
Complexity: easily
Servings: 2

Fresh and tart, this Mexican salsa verde (green salsa) made from charred tomatillos is the perfect accompaniment to a frozen Margarita or a cold beer. It's also great with grilled chicken and pork. Blend the vegetables in short bursts to create a chunky salsa. Scoop it into corn chips and enjoy.

Ingredients:

• 6 tomatillos (capsicum), peeled and grilled for 5 minutes.
• 1/2 cup tightly packed fresh cilantro (leaves and thin stems only)
• Half a poblano pepper, seeded and chopped
• Half a small red onion, chopped
• Juice of 1 lime (about 2 tbsp)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salsa sauce, ground cherries, poblano pepper, lime juice, cilantro

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Preparation:

Step 1
• Combine roasted tomatillos, cilantro, poblanos, onions, lime juice and 1 teaspoon salt in a blender.
Step 2
• Whisk until the sauce forms a chunky consistency, scraping down the sides of the bowl as needed.

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