Salsa Verde

Salsa Verde

Tangy roasted tomatillos blend with charred chiles into a bright, herby green salsa.

Total 30 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This salsa verde relies on broiler-charred tomatillos and jalapeños blended with garlic, onion, and fresh cilantro for a tangy, slightly smoky finish. Serve it with tortilla chips, spoon it over tacos and enchiladas, or use it as a braising base for pork or chicken. It keeps well in the refrigerator for up to a week.

Ingredients

  • 1 pound tomatillos, husked and rinsed
  • 2 jalapeño peppers, stemmed
  • 1/2 white onion, peeled and quartered
  • 2 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro leaves, loosely packed
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water

Method

  1. Set oven broiler to high and line a baking sheet with foil. Arrange the tomatillos, jalapeños, onion quarters, and unpeeled garlic cloves in a single layer.

  2. Broil the vegetables 4 to 5 inches from the heat until charred and blistered in spots, turning once, about 8 to 10 minutes.

  3. Remove from the oven and let cool slightly, about 5 minutes. Peel the garlic cloves.

  4. Transfer the tomatillos, jalapeños, onion, and garlic to a blender. Add the cilantro, lime juice, salt, and water.

  5. Blend until mostly smooth with a slightly coarse texture, about 30 seconds, scraping down the sides as needed.

  6. Taste and adjust with additional salt or lime juice. Transfer to a jar and refrigerate at least 30 minutes before serving to let flavors meld.

Rate this recipe

★ 4.8 (1)

Salsa Verde

This salsa verde relies on broiler-charred tomatillos and jalapeños blended with garlic, onion, and fresh cilantro for a tangy, slightly smoky finish. Serve it with tortilla chips, spoon it over tacos and enchiladas, or use it as a braising base for pork or chicken. It keeps well in the refrigerator for up to a week.

30 min 16 oz 25 cal

Ingredients

  • 1 pound tomatillos, husked and rinsed
  • 2 jalapeño peppers, stemmed
  • 1/2 white onion, peeled and quartered
  • 2 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro leaves, loosely packed
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water

Method

  1. 1

    Set oven broiler to high and line a baking sheet with foil. Arrange the tomatillos, jalapeños, onion quarters, and unpeeled garlic cloves in a single layer.

  2. 2

    Broil the vegetables 4 to 5 inches from the heat until charred and blistered in spots, turning once, about 8 to 10 minutes.

  3. 3

    Remove from the oven and let cool slightly, about 5 minutes. Peel the garlic cloves.

  4. 4

    Transfer the tomatillos, jalapeños, onion, and garlic to a blender. Add the cilantro, lime juice, salt, and water.

  5. 5

    Blend until mostly smooth with a slightly coarse texture, about 30 seconds, scraping down the sides as needed.

  6. 6

    Taste and adjust with additional salt or lime juice. Transfer to a jar and refrigerate at least 30 minutes before serving to let flavors meld.