---
comments: true
tags:
  - salsa
  - mexican
  - the-gracias-madre-cookbook
---
# :tomato: Salsa Verde

![Salsa Verde][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 3 cups | 15 minutes |

## :salt: Ingredients

- :tomato: 8 tomatillos
- :hot_pepper: 2 jalapeños
- :garlic: 3 cloves garlic
- :onion: 1 small onion
- :herb: 1 cup cilantro
- :salt: 0.5 tsp salt
- :droplet: 0.5 cup water

## :cooking: Cookware

- 1 cast-iron pan
- 1 high-speed blender

## :pencil: Instructions

### Step 1

Add the tomatillos, jalapeños, garlic, and onion to a dry cast-iron pan. Place the pan over medium-high heat and toast
the vegetables until blackened on all sides, about 15 minutes.

### Step 2

Transfer to a high-speed blender and add the cilantro, salt, and 1/2 cup water and blend until smooth.

### Step 3

Store in a sealed container in the refrigerator for up to 1 week.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/salsa-verde.jpg>