Use this slightly chunky Salsa Verde to jazz up simple veggie sides.
This recipe goes with Grilled Squash and Salsa Verde
Southern Living JULY 2013
Combine tomatillos, onion, 1 tsp. kosher salt, and water to cover in a deep saucepan. Bring to a boil; boil 3 to 5 minutes or until tender. Drain and cool. Process tomatillo mixture, cilantro, lime juice, and 1 tsp. kosher salt in a blender 10 to 20 seconds or until slightly chunky.
Go to full version of