I just shared this Pork Carnita recipe with you, which calls for a homemade or store bought salsa verde. I’m not going to lie, I had originally planned on buying it because I really just didn’t feel like making it since I assumed it would be pretty involved. I went to the grocery store only to find they had NO salsa verde. Go figure. So, I pulled out my handy dandy iPhone, and did a quick search to find this recipe. I was pretty surprised by the small amount of ingredients it involved, so I decided I would just go for it. I was happy to find how easy this was to make, and how delicious it tasted. I doubled the recipe since I was using it for the Carnitas, and I wanted extra to serve on the side, and I thought it was the perfect amount. The recipe below is the original serving amount, so if you are making it for the Carnita recipe I suggest doubling it. The amount you mix the ingredients is purely relative to the texture you want the salsa, I prefer chunky, but you could puree it if that’s what you like. And if you are like I was and have no idea what a tomatillo is, it just looks like a little green tomato possibly covered with a leafy like shell. It would be in the produce section around the other tomatoes. Enjoy!


Salsa Verde   (Print Me)

1 pound tomatillos, husked and roughly chopped
1/2 cup roughly chopped onion
1 tsp minced garlic
1 serrano/poblano chili pepper, roughly chopped
2 Tbsp chopped cilantro
1 Tbsp chopped fresh oregano
1/2 tsp ground cumin
Juice of 1 lime
1 1/2 tsp salt, or to taste

Put all the ingredients into a food processor or blender and mix until everything is finely chopped. When the desired consistency is reached pour everything into a saucepan and simmer over medium-low heat, until tomatillos are soft, about 15 minutes.

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