Salsa Verde Recipe

🥄 Ingredients

• 1 pound tomatillos, (husked and rinsed (about 10 med-large tomatillos))
• 3 jalapeño peppers, (stemmed (and seeded if desired))
• ½ medium white onion
• 2 cloves garlic
• ½ cup cilantro ((stems and leaves))
• 1 tablespoon lime juice ((about ½ lime))
• 1 teaspoon kosher salt, (plus more as needed)

👨‍🍳 Instructions

1. 1

   To roast the salsa: Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred.

2. 2

   To boil the salsa: Add the tomatillos, jalapeños, onion, garlic, and enough water to completely cover them to a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 6-8 minutes until the tomatillos and peppers turn from a bright green to a dull and dark yellow-ish camouflage green.

3. 3

   Add the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt to a large blender and blend until smooth.

4. 4

   Serve immediately or store in the refrigerator for up to 1 week.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.