Easy Salsa Verde Recipe (Tomatillo Salsa)
Tomatillos, jalapeno, onion and garlic are broiled until charred and then blended with lime juice, cilantro and salt. Serve salsa verde or tomatillo salsa with chips or use in your favorite recipe calling for green salsa.
Equipment
Ingredients
- 1¼ pound tomatillos
- 1 large white onion
- 1 jalapeno
- 3 cloves garlic peel left on
- 1/2 cup cilantro
- 1 lime juiced
- 3/4 to 1 teaspoon kosher salt more or less to taste
Instructions
- Move your oven rack to the highest position in your oven and then preheat your broiler on high.
- Remove the outer husk and stems from the tomatillos and wash tomatillos under water.
- Cut the tomatillos and jalapeño in half horizontally. Remove the skin of the onion and slice into 1/2-thick slices.
- Place the halved tomatillos and jalapeño (skin side up) onto a rimmed metal sheet pan and arrange the onion slices and the garlic (with the peel still on) onto the pan as well.
- Slide the pan under the broiler for 8 to 10 minutes or until the skin is blistered and charred. Rotate the pan halfway to ensure even charing.
- Allow the vegetables to cool before safely handling (about 5 minutes). Once cool, remove the stem and skin from jalapeño and scrape the seeds and ribs out with a spoon. For a spicier salsa, leave seeds and ribs intact.
- Peel the outer skin from the garlic.
- Toss the tomatillos, onion, jalapeño, peeled garlic, cilantro, lime juice and kosher salt into your food processor that is fitted with a blade attachment. Process until it reaches a desired consistency.
- Serve immediately or refrigerate for up to 1 week.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg