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Homemade salsa verde made by me, as I do occasionally, as taught to me by a Mexican grandpa. This batch was borderline not spicy whatsoever because I had an extra bell pepper I needed to use up.

Recipe: 4 tomatillos 1 onion 2 jalapenos 1 green bell pepper (use cerrano if you want spicy) 1/2 lime juice 1/4 cup chopped fresh epazote 1 tbsp coconut oil

  1. Unsheath and rinse the tomatillos
  2. Peel and cut the onion in half
  3. Take the seeds out of the bell pepper
  4. Cut off the jalapeno stems
  5. Boil them for about 20 minutes until the tomatillos turn yellowish
  6. Put the lime juice and epazote in the blender, then blend it up with the boiled vegetables, adding a bit of water if needed
  7. Heat up the coconut oil in a frying pan
  8. Pour the salsa into the pan and simmer it for 20 minutes
  9. Add salt until it tastes just about too salty
  10. Pour it into a jar
Homemade salsa verde made by me, as I do occasionally, as taught to me by a Mexican grandpa. This batch was borderline not spicy whatsoever because I had an extra bell pepper I needed to use up. Recipe: 4 tomatillos 1 onion 2 jalapenos 1 green bell pepper (use cerrano if you want spicy) 1/2 lime juice 1/4 cup chopped fresh epazote 1 tbsp coconut oil 1. Unsheath and rinse the tomatillos 2. Peel and cut the onion in half 3. Take the seeds out of the bell pepper 4. Cut off the jalapeno stems 5. Boil them for about 20 minutes until the tomatillos turn yellowish 6. Put the lime juice and epazote in the blender, then blend it up with the boiled vegetables, adding a bit of water if needed 7. Heat up the coconut oil in a frying pan 8. Pour the salsa into the pan and simmer it for 20 minutes 9. Add salt until it tastes just about too salty 10. Pour it into a jar

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[–] • 1 pt

It's an herb kind of like cilantro.