Tomatillo salsa verde chili is the backbone to a host of Mexican dishes. I use my blender for this salsa, mixing a few basic ingredients and then adjust the flavor to my preference.

This chili verde recipe has just enough heat from the jalapeños that doesn’t leave us sniffling or dabbing perspired foreheads!

YOU WILL NEED: – Tomatillos – White onion – Cilantro leaves – Garlic cloves – Lime – Jalapeño peppers  – Salt

Clean tomatillos by removing the husks and rinsing well. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes.

Halve the tomatillos and broil (skin side up) for 5-7 minutes. Let cool.

When the tomatillos are cool enough to handle, remove the stems and put all the ingredients in a blender or food processor.

Now comes the most important part, taste your sauce! Every jalapeño has a spicy life of its own. Some super hot and others not as potent. I seed my jalapeños and start adding slowly.

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