How to Make Salsa Verde
Tangy, full-of-flavor salsa verde is so easy to make! I find it to be more of a method than a recipe ... start with the base ingredients, then play around and make it your own!
Ingredients
- 1 pound tomatillos husks removed and rinsed
- 1 - 2 jalapeno peppers can also use poblano or anaheim
- 1 medium clove garlic peeled
- 1/2 small sweet onion about 1/2 cup; walla walla, vidalia, or another sweet onion will work
- Pinch kosher salt plus more to taste
Optional additions
- 2 tablespoons lime juice
- Handful chopped fresh cilantro
- Pinch ground cumin
Instructions
- Place tomatillos and peppers on a baking sheet and broil on high, turning occasionally, until charred black on most sides, about 5 - 7 minutes. Remove from heat and as soon as the peppers are cool to the touch, peel the pepper and remove the stem. You may also want to remove some of the seeds depending on your pepper and the level of heat you prefer.
- Scrape roasted tomatillos, peeled peppers, and any flavorful juices into a food processor. Add garlic. Whir until pureed.
- Pour into a medium bowl and stir on the onion and any other optional additions. Add a pinch of salt and taste; add more salt if desired.
- Keeps refrigerated in an airtight container for 3-4 days.
Nutrition Facts
Serving: 2tablespoons, Calories: 22kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 1mg, Potassium: 170mg, Fiber: 1g, Sugar: 3g, Vitamin A: 84IU, Vitamin C: 9mg, Calcium: 7mg, Iron: 0.4mg