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How to Make, Serve and Store a semi-authentic Salsa Verde

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Step 6: Cooking the Ingredients

Place the tomatillos and jalapenos in the pot, cover with water, and turn on the heat. Squeeze the lime into a "rocks" glass with a few ice cubes in it, and toss in about three jiggers of tequila. As the pot comes to a boil, sip the tequila. Do this for about 10 minutes, and at the conclusion of that time the tomatillos should be soft and a dull green color, and the tequila should be gone. You may think that the tequila consumption step is superfluous, but that is the way I was taught to do it, and if you elect to admit this step, you do so at your own risk.

 
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