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Recipe Category: Sauce
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Vegan Salsa Verde Recipe
Ingredients
Makes about 1 1/4 cups
- 4 or 5 tomatillos, husked and coarsely chopped
- 1 medium shallot, coarsely chopped
- 1 garlic clove, chopped
- 1 serrano chile, seeded and chopped (optional)
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh cilantro leaves
- 1 tablespoon fresh lime juice
- pinch sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Method
- In a food processor, combine the tomatillos, shallot, garlic, chile, if using, parsley and cilantro and pulse until finely chopped
- Add the remaining ingredients and pulse until well mixed, but still coarsely textured
- Transfer to a glass bowl, cover and set aside at room temperature for 30 minutes before serving or refrigerate until ready to use
- Properly stored, it will keep for up to 2 days
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