This authentic Mexican tomatillo salsa verde has is fast and easy to whip up.  We like it as a traditional salsa to serve with corn tortilla chips, but you can also use it on chicken enchiladas or as a condiment for any Mexican dish.  

– 1-2 lbs tomatillos, husked and rinsed
– 1 T. chopped onion
– 1-2 jalapeno peppers, serrano pepper, or Hatch green chile
– 2 cloves of garlic
– 1/2 cup of cilantro
– a pinch of  paprika, 2 T. lime juice, salt and pepper

Recipe for Tomatillo Salsa Verde:

1) Begin with the tomatillos. Peel the skin off and rinse the tomatillos under some water.  Cut in half and place the cut-side down on a pan. Place under the broiler for 4-5 minutes until there is a nice char on the outside of the tomatillos.

2) Put the broiled tomatillos into a food processor with onion, jalapeno, cilantro, garlic, lime juice, paprika, salt and pepper.  Pulse until desired chunkiness.  We like ours fairly smooth.

you can also add 1-2 ripe avocados halved and pitted, for a different and creamier version of this salsa.