Green Olive Salsa Verde from Closet Cooking

A tomatillo and jalapeno salsa verde with green Manzanillo olives.

Servings: makes 2 cups

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
  • 1 pound tomatillos, husks removed
  • 1-2 jalapeno peppers, sliced in half and seeded
  • 1/2 cup green olives
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 lime, juice and zest
  • 1 tablespoon olive oil
  • 1/2 cup cilantro
  • salt to taste
  1. Place the tomatillos and jalapenos on a baking sheet and broil in the oven until they blackened all over.
  2. Place the jalapenos in a small seeled container such as a ziplock bag, let cool for 20 minutes and pinch the skins from them.
  3. Place everything into a food processor and puree.