15 homemade salsas to spice up any fiesta

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Tomatillo salsa verde

Tomatillo salsa verde is the quintessential enchilada topping. To make it from scratch, place 1 pound of cleaned, quartered tomatillos in a saucepan with 1 onion, 3 cloves of minced garlic, 1 teaspoon of cumin, 1 fresh jalapeno or habanero pepper and a handful of fresh cilantro. Cover with 2 cups water, bring to a boil and cook for 15 minutes on medium heat. Add everything to a food processor and blend until smooth, then season with salt and a couple tablespoons of olive oil. Add fresh lime juice to taste.