Homemade Salsa Verde

Homemade Salsa Verde

A vibrant and tangy salsa verde, perfect for tacos, chips, or as a flavorful addition to any Mexican dish. Made with fresh tomatillos, peppers, and cilantro, this salsa is sure to add a kick to your meal.

smw355by smw355
0.0 · 0 ratings
25 min (10m prep, 15m cook)
4 servings
MexicanSide DishVegetarianVeganDairy-FreeGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeFish-FreeSesame-Free

Ingredients

Servings:
4
  • 1 lb Tomatillos (husked and rinsed)
  • 2 piece Jalapeños (stemmed (remove seeds for less heat))
  • 1 piece White Onion (roughly chopped)
  • 2 cloves Garlic (unpeeled)
  • 1 cup Cilantro (packed)
  • 2 tbsp Lime Juice (freshly squeezed)
  • 1 tsp Salt (to taste)
  • 2 tbsp Water (if needed for consistency)

Instructions

  1. 1

    Preheat broiler. Place tomatillos, jalapeños, onion, and garlic cloves on a baking sheet.

  2. 2

    Broil for 5-7 minutes, or until tomatillos are softened and slightly charred, flipping halfway through. Watch carefully to prevent burning.

  3. 3

    Remove from oven and let cool slightly. Peel the garlic cloves.

  4. 4

    Combine the roasted tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt in a blender or food processor.

  5. 5

    Blend until smooth or slightly chunky, depending on your preference. Add water, 1 tablespoon at a time, if needed to reach desired consistency.

  6. 6

    Taste and adjust seasoning as needed. Add more salt or lime juice to your preference.

Chef's Tips

  • 💡For a spicier salsa, leave the seeds in the jalapeños or add a serrano pepper.
  • 💡If you don't have a broiler, you can roast the vegetables in a 400°F (200°C) oven for about 20-25 minutes.
  • 💡Salsa verde is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 5 days.

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