Also known as "Salsa Verde Cocida", this salsa is ideal for eating with tortilla chips.
10 | tomatillos, husked and rinsed | 300 g | |
2 | jalapeño pepper, fresh | 30 g | |
1/4 | onions | 50 g | |
1 clove | garlic | ||
1 cup | fresh cilantro | 30 g | |
1 tbsp | canola oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g |
A blender or food processor will be very useful to purée the vegetables.
For less spiciness, reduce the amount of jalapeño, or mix in a few avocado slices.