Homemade Salsa Verde

• •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.