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.
- 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
- A blender, I use a NutriBullet
- 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.
You can add more lime, cilantro, or jalapeños to adjust to your personal preferences.