Salsa Verde
Try this really simple to make Salsa Verde at home and never buy store bought again! It’s a simple combination of roasted tomatillos, jalapeno peppers, garlic, onion, lime juice, and cilantro. They give it an amazing zesty, tangy, bright, and spicy flavor that’ll have you scooping it up with every chip or on every taco!
Recipe
Looking to make Salsa Verde? Here is what you will need;
- Tomatillos with the husk removed.
- 2-4 Jalapenos with the stem removed. Use 1-2 Jalapenos for a more mild salsa and 3-4 for a spicier salsa
- 1 Onion cut into large cubes
- 6 garlic cloves unpeeled wrapped in aluminum foil and drizzled in oil
- 1 bunch of Cilantro
- Juice of 1 Lime
- 1/2 tsp of Salt
Your first step for this homemade Salsa Verde recipe is the begin roasting your vegetables. Roasting the vegetables makes them softer, sweeter, juicer, and gives it a little char.
Remove the husks from the tomatillos, cut the stem off the jalapenos, cut your onion into large cubes, wrap your garlic in aluminum foil and drizzle with oil, and lay all these on a tray. Preheat your over to 450℉ and cook your vegetables for 10-15 minutes (until they begin to blacken), remove from the oven, flip them over, place back in the oven for another 5-10 minutes until blackened.
In a blender or food processor, add your roasted tomatillos (and its juice’s from the tray), onion, garlic (unwrap and peel), jalapenos, cilantro, salt, and the juice of a lime. Pulse a few times until the salsa meets your required texture. Store the Salsa in a jar in your refrigerator for up to 1 week. The salsa will thicken in the refrigerator.
What to Serve Salsa Verde with
- Chips
- Tacos
- Burritos
- Breakfast Tacos
- Eggs
- Chicken
Salsa Verde
Equipment
- 1 Blender / Food Processor
- 1 Baking Sheet
- 1 Chopping Knife
- 1 Cutting Board
Ingredients
- 15-20 Tomatillos husk removed
- 2-4 Jalapeños stems removed
- 1 Onion cut into large chunks
- 6 Garlic Cloves unpeeled
- 1 Bunch Cilantro
- 1 Juice of a Lime
- 1/2 tsp Salt
Instructions
- Preparation: Start by removing the husk from the tomatillos and wash, remove the stem from the jalapenos, cube your onion, chop your cilantro, and wrap your garlic in aluminum foil with a little oil.
- Roast: Preheat your oven to 450℉. Place your tomatillos, jalapenos, onion, and wrapped garlic on a tray and roast for about 10-15 minutes (until they start to blacken). Remove tray from oven, flip everything over, and let roast for another 5-10 minutes until blackened.
- Pulse Together: In a blender or food processor, add your roasted tomatillos (and its juice's from the tray), onion, garlic (unwrap and peel), jalapenos, cilantro, salt, and the juice of a lime. Pulse a few times until the salsa meets your required texture. Store the Salsa in a jar in your refrigerator for up to 1 week. The salsa will thicken in the refrigerator.
Notes
- For a milder salsa, use 1-2 jalapenos.
- For a spicier sauce, use 3-4 jalapenos.
- The Salsa Verde will be quite liquidy immediately after blending, but it will thicken up as it rests and cools in the refrigerator.
- To make a creamier salsa, dice 1-2 avocados and blend into the salsa after it has cooled. The more avocados you add, the creamier it will be.