This chopped tomatillo salsa verde is so quick and easy. You don’t need a food processor or any other fancy equipment, just a sharp chef knife and a chopping board. This recipe doesn’t make huge quantities, just about 1/2 a cup, so it’s a perfect quick fix to liven up the flavors of a family dinner. It’s delicious with grilled shrimp or other simply cooked fish, spooned over steamed vegetables or stirred into soups like posole, even black bean chili. Try it.
- Cut the tomatillos in half, and roughly dice. Set aside. Deseed the jalapeno and cut into strips.
- Mix the jalapeno and the tomatillo together, sprinkle with salt and chop until combined. Add the cilantro leaves and continue to chop everything together until it resembles a rough slurry.
- Using the flat of your knife, remove to a bowl and stir in the lime juice. Let sit in a cool place for 5-10 minutes for the flavors to blend. Taste for salt and serve.
8 tomatillos, husks removed, rinsed
1 medium jalapeno
1/2 cup cilantro leaves
sea salt to taste
1 lime juiced