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* Spelling * Remove contributions * Update src/spaghetti-and-meatballs.md Co-authored-by: Steven Hall <Hallzy.18@gmail.com> Co-authored-by: Tait Hoyem <code@tait.tech> Co-authored-by: Luke Smith <luke@lukesmith.xyz> Co-authored-by: Steven Hall <Hallzy.18@gmail.com>
25 lines
790 B
Markdown
25 lines
790 B
Markdown
# Salsa Verde
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## Ingredients
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* 1 pound (450g) tomatillos, husks removed
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* 1 clove garlic
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* 2 jalapeño or serrano chilies
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* 1/2 cup (26g) chopped onion
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* 3 Tbsp (40ml) oil
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* cilantro
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## Directions
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1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes.
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2. Transfer tomatillos, garlic, and chilies into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice.
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3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somewhat, about 6-8 minutes.
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Makes about 2 cups (475mL). Refrigerate leftovers
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## Contribution
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- Nathan
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;tags: mexican sauce
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