Chile Verde

Recipe Submitted by chocolatelover ..|.. Category: Sauces & Relishes


  • Jalapenos
  • Tomatillos
  • Gralic
  • Water
  • Salt


Use the amount of jalapenos to your suiting--peel off the stems
Peel the husks from the tomatillos---about 2 small/ 1 large per jalapeno
Bring to a boil. Let boil until jalapenos change color--they will turn a dull green color. Add gralic--to your taste. Remove from heat.
Now there are a few ways to go about smashing your salsa---Mexicans call it chile, salsa is a sauce---
You can put it in a blender and liquify it or leave it chuncky.
You can get your potatoe smasher and smash it using the same concept --I use this method-- or if you have a mochahete (mortor and pedstal(spelling)) you can smash it in there.
Add salt to taste.
You can save it in an airtight container for a few days in the fridge if it lasts that long.

Recipe from, Site Maintained by Donna Young, of