Salsa Verde
This roasted Salsa Verde recipe is so easy to make. Just roast the tomatillos, peppers, and onions and blend with a few basic ingredients for the best Salsa Verde you’ve ever tasted!
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.