Mexican salsa verde

Mexican salsa verde

By
From
Ben's Meat Bible
Makes
500 g
Photographer
Benito Martin

Ingredients

Quantity Ingredient
500g tomatillos
1 teaspoon apple-cider vinegar
1 small onion
1 garlic clove
2 jalapeno chillies, seeds removed, chopped
2 tablespoons chopped coriander leaves
1 teaspoon ground cumin
1 tablespoon olive oil
salt, to taste

Method

  1. In a food processor, combine all of the ingredients except for the oil and the salt. Purée, check the seasoning and add salt to taste, if necessary. Heat the oil in a large frying pan over medium heat. Add the purée and simmer over low heat for about 10–15 minutes, until thickened slightly. Allow to cool completely before serving.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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