It is that time to start harvesting and figuring out what to do with all that fruit. Especially tomatillos. Here is a great looking and delicious sounding Salsa Verde recipe from The Beef Jar writer, Megan Brown. Thanks Megan for letting us share this with our readers!

Click here to read her Salsa Verde inspirational recipe and if you happen to be in the area, we will be more than happy to be your taste testers.

Here are the ingredients, but be sure to visit her site for instructions and great visual aids.

Salsa Verde

6 cups husked and chopped tomatillos

1 large onion chopped

1 1/2 cups jalapenos (I leave most of the seeds in because I like the hot)

4 cloves garlic

3 tablespoons cilantro

2 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon red pepper flakes

3/4 cup white vinegar

1/2 cup lime juice (I’ll actually use half bottled lemon)

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