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.
Ingredients
- •1 lb Tomatillos (husked and rinsed)
- •2 piece Jalapeños (stemmed (remove seeds for less heat))
- •1/2 piece White Onion (roughly chopped)
- •2 cloves Garlic (unpeeled)
- •1/2 cup Cilantro (packed)
- •2 tbsp Lime Juice (freshly squeezed)
- •1/2 tsp Salt (to taste)
- •2 tbsp Water (if needed for consistency)
Instructions
- 1.
Preheat broiler. Place tomatillos, jalapeños, onion, and garlic cloves on a baking sheet.
Time: 2 min - 2.
Broil for 5-7 minutes, or until tomatillos are softened and slightly charred, flipping halfway through. Watch carefully to prevent burning.
Time: 7 min - 3.
Remove from oven and let cool slightly. Peel the garlic cloves.
Time: 5 min - 4.
Combine the roasted tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt in a blender or food processor.
Time: 1 min - 5.
Blend until smooth or slightly chunky, depending on your preference. Add water, 1 tablespoon at a time, if needed to reach desired consistency.
Time: 5 min - 6.
Taste and adjust seasoning as needed. Add more salt or lime juice to your preference.
Time: 1 min
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.
Recipe from TheCookbook.ai
Created by smw355