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Salsa Verde Recipe

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4.2 from 12 reviews

This vibrant and tangy Salsa Verde recipe features roasted tomatillos, jalapeños, garlic, and onion, blended with fresh cilantro and a touch of lime juice. Perfectly balanced with a slight char from roasting, this salsa is ideal as a dip for tortilla chips or as a zesty addition to your favorite Mexican dishes.

Ingredients

Produce

  • 1 pound tomatillos (about 10)
  • 1/2 white onion (roughly chopped)
  • 3 garlic cloves
  • 2 jalapeños
  • 1 cup chopped cilantro leaves

Other Ingredients

  • 1 tablespoon olive oil
  • Kosher salt (to taste, about 1 to 1 1/2 teaspoons)
  • Lime juice (optional, to taste)
  • Tortilla chips (for serving)

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 400°F and line a baking sheet with foil. Arrange the tomatillos, chopped onion, garlic cloves, and jalapeños on the baking sheet. Drizzle with olive oil and rub it evenly over all the vegetables to ensure they are well coated.
  2. Roast the Vegetables: Roast the vegetables in the preheated oven for 10-12 minutes until they soften and emit a fragrant aroma, indicating they are cooked and ready for the next step.
  3. Broil for Char (Optional): Turn on the broiler and place the baking sheet under it for 2-3 minutes to add a nice char and deepen the flavors of the tomatillos. If you don’t have a broiler, you can skip this step without affecting the overall recipe.
  4. Prepare for Blending: Remove the stem from the jalapeños. Transfer the roasted tomatillos, jalapeños, garlic cloves, onion, and cilantro leaves into a blender. Add a large pinch of kosher salt to start seasoning.
  5. Blend the Salsa: Blend all ingredients until smooth, about 1 minute. Taste the salsa and adjust the salt as needed, adding up to an additional 1/2 teaspoon for preferred seasoning.
  6. Add Lime Juice: If desired, stir in lime juice to balance the tartness. The amount can vary depending on the flavor intensity of your tomatillos.
  7. Serve: Enjoy your freshly made Salsa Verde served with homemade or store-bought tortilla chips as a delicious appetizer or condiment.

Notes

  • The broiling step is optional but adds a smoky depth to the salsa.
  • Adjust the number of jalapeños according to your preferred spice level.
  • If the salsa is too tart, adding a small pinch of sugar can balance the flavors.
  • Store salsa leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a smoother texture, strain the salsa after blending if desired.

Find it online: https://dishcooks.com/salsa-verde-recipe/