How to Make Salsa Verde –

is a fresh appetizer that will wow a crowd – healthy and delicious and smells amazing! (Paleo + Whole30)

You are going to make this salsa verde recipe again and again!

I will assume I am like most people – I gravitate towards the more traditional salsa, pico or just guacamole.  I am seriously re-thinking that mindset.  This salsa verde is fresh, has a little bit of a kick, and is so full-bodied after most of the ingredients are roasted in the oven for a few minutes. I cannot wait for you guys to try it!!!

What is salsa verde made out of

Here are the ingredients for salsa verde:

• Approx. 1 1b of tomatillos with husks removed
• 1 small/medium white onion
• 1 small shallot
• 2 – 3 large garlic cloves
• 1 jalapeno
• 1 pablano pepper
• 1 anaheim pepper
• zest of 1 lime
• 1 Tablespoon fresh lime juice
• 1 cup loosely packed cilantro
• 1/4 Teaspoon kosher salt
• 1 Tablespoon olive oil

How to thicken salsa verde

Salsa verde can be a little on the thin side, which I don’t mind, but if you want to thicken it simply let it simmer on the stove top to allow it to reduce!

How to Make Salsa Verde:

1. I removed the outside husk of the tomatillos and washed them

2. Then I cut up garlic, white onion, shallot, the tomatillos, and the peppers (Jalapeno, Anaheim and Pablano) – I tossed them in olive oil and placed them in a baking sheet with some foil and broiled them on high.

3. I only roasted the peppers for about 3-4 minutes – they were starting to turn brown quite quickly and I didn’t want the “roastedness” to over power anything. So I took those out and set them on a cutting board and put the pan back in the oven for another 4 minutes or so – until the tomatillos and onions were clearly turning brown as well.

4. Put everything in your blender along with some lime juice, cilantro, lime zest and a little salt.

5. Pulse for a bit to get it going and then blend for about 30 seconds – or until you have your desired consistency.

6. Pour into serving bowl and serve with your favorite chips!! Enjoy!

Other Recipes You Might Like:

• Homemade Marinara 
• How to Grill Chicken Thighs 
• How to Grill the Perfect Steak
• Vegan Enchiladas (with salsa verde)
• Salsa Verde Chicken (slow cooker + IP)

Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!

Love,

E

How to Make Salsa Verde

• Author: Erin Jensen
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: Approx. 3 cups
• Category: Appetizer
• Method: Blender
• Cuisine: Mexican-Inspired

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Ingredients

Scale 1x2x3x

• Approx. 1 1b of tomatillos with husks removed
• 1 small/medium white onion
• 1 small shallot
• 2 – 3 large garlic cloves
• 1 jalapeno
• 1 pablano pepper
• 1 anaheim pepper
• zest of 1 lime
• 1 Tablespoon fresh lime juice
• 1 cup loosely packed cilantro
• 1/4 Teaspoon kosher salt
• 1 Tablespoon olive oil

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Instructions

1. Place top oven rack about 4 inches below top.
2. Cut tomatillos, white onion, shallot, Pablano pepper and Anaheim pepper (remove top of peppers first and discard) in half and place in a deep cookie sheet with foil covering the bottom.
3. Add garlic to the cookie sheet and toss everything in olive oil.
4. Broil on high for about 3-4 minutes and then remove the peppers – put pan back in the oven for another 6-7 minutes or until tomatillos, onions and garlic are clearly starting to turn brown and shrivel up. (you can roast longer if you want a stronger ‘roasted’ flavor)
5. Remove from oven and place those same ingredients directly into a blender or food processor.
6. Take jalapeno and remove top – then cut in half the long way and then into large chunks; Place in blender as well.
7. Let everything cool off a bit before blending – when you do blend cover top with a towel.
8. Add cilantro, lime zest, lime juice and salt to blender.
9. Pulse blender several times to ensure large chunks are broken up; then blend for about 30 seconds or until you have reached your desired consistency.

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