Description
Fresh green goodness! Salsa Verde is both fresh and slightly smoky, thanks to the charred veggies. Made from tomatillos, jalapeno, garlic, onion, cilantro, and lime. It is excellent spooned on tacos, tortilla chips, and just about any breakfast sandwich.
Ingredients
Units
Scale
- 2 lbs tomatillos, husks removed and cut in half
- 2 jalapenos, trimmed and seeds removed
- 2 to 3 garlic cloves, leave skins on
- 1 small white onion, chopped
- 1/2 cup cilantro, lightly packed
- 1 Tbsp fresh lime juice
- 1 tsp kosher salt
Instructions
- Heat the oven broiler to high. Move the rack to within six inches of the broiler heating element.
- Line a rimmed baking sheet with aluminum foil or parchment paper. Place the tomatillos and jalapenos, cut side down, on the baking sheet. Throw on the garlic cloves, leaving the skin on.
- Broil for 5-ish minutes or until the tomatillos and jalapenos start to char and blacken. Remove from the oven and let cool for a few minutes.
- Remove the skins from the garlic. Add the garlic, tomatillos, and jalapenos to a blender or food processor. Also add the onion, cilantro, lime juice, and salt. Blitz for 30 seconds or until pureed. Taste and add more salt if needed.
- Pour the salsa verde into a container. Keep covered in the fridge for up to two weeks. Serve with tortilla chips or spooned over tacos, salads, and scrambled eggs.
