Mexina Salsa Verde
Ingredients
- 3 green tomatoes
- 2 fresh jalapeno chilies
- 1 large red tomato
- 1 medium onion, chopped
- ¼ cup lime juice
- salt and pepper to taste
- ½ cup chopped cilantro
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Instructions
- Place tomatoes and jalapeños in a pot; cover with water. Bring to a boil; cook until tomatoes and jalapeños turn light green, about 15 minutes. Drain well.
- Transfer tomatoes and jalapeños to a blender; add onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.
Source
Original recipe: View Original
