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Salsa Verde for Empanadas
Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
1 pound tomatillos, husks removed
1 cup loosely packed cilantro leaves, roughly chopped
5 jalapeno chile, diced
6 scallions, chopped
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Gallery
Salsa Verde for Empanadas
Recipe Summary
Yield: Makes 4 cups
Gallery
Salsa Verde for Empanadas
Salsa Verde for Empanadas
Salsa Verde for Empanadas
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 1 pound tomatillos, husks removed
- 1 cup loosely packed cilantro leaves, roughly chopped
- 5 jalapeno chile, diced
- 6 scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.
Toss in bowl with remaining ingredients.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Salsa Verde for Empanadas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salsa Verde for Empanadas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
