If something can be blended and stored in a jar, I want to learn how to make it. One of the things I love most about homemade sauces is how forgiving they are. A little extra lime, more heat from jalapeños, or an extra handful of herbs can completely change the flavor.
One sauce I find myself making again and again is salsa verde. It’s perfect with tortilla chips, and it’s also one of my favorite toppings for tacos—which happen to be a weekly occurrence in my apartment.
Recently I noticed a lot of tomatillos (sometimes called husk tomatoes) showing up in the grocery store, and I knew it was the perfect time to make my own batch of salsa verde at home.
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
- 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.
Fresh salsa verde is one of those recipes that instantly makes a meal feel more exciting. Once you make a batch, it’s easy to keep it in the fridge and add it to tacos, eggs, or roasted vegetables throughout the week.
Salsa Verde
Salsa Verde
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Categories: My Kitchen
This looks SO good! I gotta try this recipe out – thanks Rachel.