Salsa Verde

Made with a handful of ingredients, this salsa verde comes together in less than 20 minutes! Perfect with just chips or as a topping, this green salsa is beyond flavorful!

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 47kcal

Author John Kanell

Equipment

Baking Sheet
Food processor or blender

Ingredients

1 ½ pounds tomatillos (675g)
½ white onion cut into chunks
3 garlic cloves peeled
¾ cup packed cilantro
1 lime juiced
1 jalapeńo or serrano pepper, seeded (optional)
½ teaspoon salt

Instructions

Remove and discard the husks and rinse the tomatillos in cold water.
Position an oven rack about 6 inches from the broiler. Preheat the oven to High broil (500F). Line a baking sheet with foil or lightly brush with oil.
Cut the tomatillos in half and place cut side down in an even layer on the baking sheet. Scatter the onion and garlic around the tomatillos.
Broil for 5 to 6 minutes or until the tomatillos are starting to char and turn black.
In the container of a food processor or blender, combine the charred vegetables, cilantro, lime juice, jalapeño, and salt. Blend until finely chopped or desired consistency. Taste and add more salt if needed.
Transfer to an airtight container and let the salsa sit for at least 1 hour before serving. Salsa can be refrigerated for up to 5 days.

Notes

The ribs and seeds of jalapeno carry the most heat. Removing them before adding the jalapeno to your dish keeps the salsa from being overly spicy. You can also include them for a spicier salsa. Also, wearing gloves will help keep your hands from burning from the jalapeno.
If the salsa verde is too thick for your liking, you can add a tablespoon of water at a time to the blender until you reach the desired consistency.
When buying tomatillos, try to purchase ones that are similar in size, so they roast evenly in the oven.
While this salsa verde tastes delicious immediately, I highly recommend giving it some time in the fridge so the flavors can meld.

Nutrition

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