Salsa Verde

Who doesn’t love chips and salsa. My personal favorite is salsa verde. My husband and I used to go to a restaurant called Rubios before they all closed down in Northern California and they had the best salsa verde. Unfortunately, all we have left of Rubios are the vacant buildings and memories of the unlimited salsa bar to go with delicious fish tacos.

Anyway, don’t let me get away rambling on my sadness of Rubios being closed. Here is a great copycat recipe for Rubios’ delicious salsa verde that you can make anytime at home.

Ingredients:

1 white onion

1 bunch cilantro

2 cups tomatillo tomato

3 jalapeños*

2-3 large fresh garlic cloves

1/4 cup water**

Salt and pepper to taste (start with 1/2 tsp salt and pinch of pepper)

1 lime

Instructions:

• Boil tomatillos and jalapeño’s until soft.

• Cut up onion.

• Peel garlic cloves.

• Add tomatoes, jalapeño’s, cilantro, garlic, and water into blender and pulse at 5 second increments until chunky salsa consistency is obtained. Add salt and pepper. Pulse for a couple seconds and taste to determine if more is needed. Squeeze in juice of fresh lime juice to keep salsa fresh.

Enjoy with chips or on top tacos, quesadillas, or salads!

*Depending how spicy you want the salsa, you could always add a Serano pepper. If you want it less spicy, you could remove the seeds of the jalapeño’s, but I wouldn’t recommend because that would change the flavor.

**add more water if you want a thinner consistency