From the Kitchen of Kaly
Peel the husks off the tomatillos and add them to a medium pot. Fill the pot with water and bring it to a boil. As soon as the water has boiled remove it from the heat and drain. In a blender or food processor add the garlic and chopped jalapeno, blend briefly. Add the tomatillos, cilantro, salt, and lime juice, blend until smooth. Cool the salsa in the fridge. It can be stored in the fridge for 2 weeks.
This is also called Salsa Verde. It can be used as green enchilada sauce or as salsa for dipping chips into. Top your eggs with it in the morning.
We hope you enjoyed this recipe!