If it can blended and put into a jar, I want to learn how to make it. Sauces can be incredibly forgiving. And there are few things I like more with my chips than a salsa verde. It’s also perfect on tacos (which are a weekly occurrence in my apartment).
I’ve seen so many tomatillos or husk tomatoes as they’re sometimes called in the supermarket recently that I knew I needed to give making my own salsa a try.
Salsa Verde
Ingredients
Salsa Verde
- 10 medium tomatillos, husked and rinsed
- 2 medium jalapeños, remove the seeds for a milder salsa
- 1/2 chopped white onion
- 1/4 cup of cilantro (add more if you love cilantro)
- juice from 2 limes
- 2 cloves of garlic
- zest from 1 lime
- Salt, to taste
- Olive Oil
Equipment
- A blender, I use a NutriBullet
Instructions
- Preheat the broiler with a rack about 6 inches below the heat source.
- Place the tomatillos, garlic cloves, and jalapeños on a baking sheet, drizzle with olive oil, and broil until they’re blackened in spots, about 5 minutes.
- Remove the baking sheet from the oven, carefully flip over the tomatillos, garlic, and peppers with tongs and broil for 4 to 6 more minutes, until the tomatillos are blistered.
- In a food blender, combine the chopped onion, cilantro, lime juice, lime zest, and salt until smooth.
- Add the tomatillos, garlic, and peppers and all of their juices into the blender.
- Blend until the mixture is smooth and no big chunks of tomatillo remain
- The salsa will be thin at first but it will thicken up in the refrigerator as it cools.
- Enjoy
Notes:
You can add more lime, cilantro, or jalapeños to adjust to your personal preferences.
Salsa Verde
Salsa Verde
Categories: Mexican Food, My Kitchen
This looks SO good! I gotta try this recipe out – thanks Rachel.