Laun/Pruett Recipe Collection
Salsa Verde

Salsa Verde:
1 pound tomatillos, husked and rinsed
1 clove garlic
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro

Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain. Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.

Recipe Contributed by Mary Ann Laun