Salsa Verde

Salsa is one of our go to sides/appetizers. It’s so quick and easy to grab a jar of salsa and some chips. Plus we have Mexican food all of the time! I don’t eat a lot of spicy foods so my husband and I split usually have separate salsas anyway. I made this salsa verde and we both like it. It is perfect over some enchiladas if you want a little different flavor. And it is also great with chips. You can easily make this spicier if you’d like.

10-15 large green tomatoes, washed and quartered

4-5 tomatillos

1 large jalapenos

1 large onion

1 large green bell pepper

1 whole garlic clove

½ cup cilantro

1 lime, zest and juice

1 Tbsp vinegar

1 tsp salt

  • Make sure all vegetables are washed thoroughly. Place quartered tomatoes & tomatillos, onion, jalapeno, bell pepper and garlic in a food processor.  
  • Add in cilantro and lime zest and juice. Your food processor should be completely full.
    • If necessary add a few extra green tomatoes to fill it up.
  • Blend until you get your desired consistency. We like ours smooth so we blended for a while. Pour salsa into a large cooking pot and bring to boil.
  • Add in vinegar and salt. Cook salsa at boiling for about 10 minutes.
  • Pour into clean, prepared canning jars. Seal according to jar instructions.

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