Swapper Charlene's Salsa Verde Recipe

This recipe used Tyler's Tomatillos from the swap & made with love by Charlene.

30 min / makes 2 cups 

1 1/2 lb Tomatillos - husked, washed and cut into pieces.

1-2 fresh green serrano or jalapeno chilies, coarsely chopped

1 tablespoon olive oil

1/2 cup chopped onion

1 large garlic clove chopped

1/4 teaspoon Cumin

1/4 teaspoon Oregano

1/2 cup chicken broth (or non-tomato based vegetable broth)

2-3 fresh large chilies (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed

1/2 cup packed cilantro

1/4 cup Lime Juice

Optional: 1 tablespoon yogurt (greek yogurt or heavy cream)

- Briefly saute onion, spices, garlic and jalapeño in oil. Add tomatillos and broth. Bring to a boil and cook on medium-low heat for about 20 minutes until soft. Simmer to thicken sauce. Let cool and transfer to a blender.

- Add the chopped roasted chilies and part of the cilantro and optional cream or yogurt. 

- Cool in fridge to allow flavors to meld. Serve warm or cold on tacos, enchiladas and fish. 

Enjoy!