Salsa Verde
Made with roasted tomatillos, jalapeños, and garlic, this Easy Homemade Salsa Verde is just the thing to add a burst of flavor to everything from baked chicken to burritos. You can even serve it as a dip with some corn chips.
Servings: 12 (approx 2 1/2 cups total)
Ingredients
- 1 1/2 pounds tomatillos (about 12 medium), papery husks discarded, rinsed and dried
- 1 medium jalapeno , stems removed (see note)
- 1/2 medium white onion , peeled, roots removed, quartered
- 2 cloves garlic , kept whole, unpeeled
- 1/3 cup fresh cilantro leaves , roughly chopped
- 1 1/2 tablespoons fresh lime juice , or up to 3 tablespoons, to taste
- 1/2 teaspoon salt , or more to taste
Instructions
- Preheat the broiler to high with a rack about 4-inches below the heat source.
- Line a large rimmed baking sheet with foil, then spread the tomatillos, jalapeños, onion quarters, and garlic in a single layer. Place under the broiler for about 5 minutes to lightly brown the skins of the vegetables. (Watch carefully, since smaller peppers can burn quickly.) Using tongs, flip everything over and roast for another 4 to 5 minutes, until the vegetables are charred and blistered in spots.
- Remove from the oven and once cool enough to handle, take the peel off the garlic.
- Transfer everything (included any accumulated juices) to a blender or food processor along with the cilantro, lime juice, and salt. Pulse all ingredients several times until you reach a course puree (don't over process - you want it to be slightly chunky and have some texture. The salsa might seem thin, but it will thicken up after a few hours as it cools in the fridge. If it happens to seem really thick and you want to thin it out, you can blend in 1 to 2 tablespoons of water to your desired consistency.)
- Taste and season with extra salt and/or lime juice, if needed.
- Transfer to an airtight container and chill in the refrigerator.Use as desired: As a dip for corn chips, with cooked white rice, in burritos, a topping for baked chicken, etc.
Video
Notes
Control the spice level. The spiciness will depend on heat of actual peppers used. For very mild salsa, omit the jalapeño, for medium use just the 1 jalapeño listed, and for hot use 2 jalapeños. To reduce spiciness, you can also remove the ribs and seeds after they're roasted, which will reduce quite a bit of the heat, but still lend flavor. Alternatively, if you love spicy, leave the seeds or add in a Serrano pepper.
Use tomatillos roughly the same size. Try to use tomatillos that are roughly the same size so they cook the same.
Make creamy avocado salsa verde. To make creamy avocado salsa verde, let the salsa cool down and then blend in 1 diced avocado. Yummy!
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 83mg | Potassium: 182mg | Sugar: 2g | Vitamin C: 8mg | Calcium: 8mg