Salsa Verde

Adapted from Andrea Reusing, Cooking in the Moment

Makes about 2 cups

Ingredients

  • 1 11 oz can tomatillos, drained
  • 1 jalapeno, stemmed, seeded and chopped
  • 1/4 medium yellow onion, chopped
  • 1 garlic clove
  • 1/2 lime, juice and zest
  • 1/2 bunch cilantro
  • 2 Tbs vegetable oil
  • 1/2 tsp kosher salt

Put all the ingredients in a food processor and blend until fairly smooth.

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