Salsa Verde

Salsa Verde

Yield: 2 1/2 cups

Ingredients:

  • 12 medium tomatillos, husked, rinsed and seeded
  • 1-2 medium jalapenos (depending on desired spice), stemmed & seeded
  • 1/2 cup white onion, chopped
  • 1/4 cup packed fresh cilantro leaves
  • 2 tbs – 1/4 cup lime juice (1-2 limes), juiced, to taste
  • 1/2-1 tsp salt, to taste

Directions:

  1. Place an oven rack approximately 4 inches below the broiler and preheat the broiler on high.
  2. Place the tomatillos and jalapeno on a rimmed baking sheet and broil until blackened, approximately 5 minutes.
  3. Turn over with tongs and broil for 4 to 6 minutes more, until the tomatillos are covered with black and blistered splotches.
  4. In a food processor, combine the onion, cilantro, 2 tbs lime juice, and 1/2 tsp. salt.  Add the tomatillos and jalapeno (with juices) to the food processor.
  5. Pulse until mostly smooth and no large chunks of tomatillo remain.
  6. Season to taste with additional lime juice and salt, if desired.

Variations & Notes:

  • To make creamy avocado salsa, make sure the tomatillos and jalapeno are cooled and add 1 – 2 diced avocados (the more avocado, the creamier).
  • You can substitute the tomatillos with red tomatoes for a more traditional roasted tomato salsa.

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