Description
Salsa Verde Recipe – a simple yet incredibly flavorful salsa verde recipe that you are going to want to make again and again!
Ingredients
Scale
- 1 lb of tomatillos, husks removed and quartered
- 1 medium white onion, quartered
- 1 shallot, quartered
- 1 jalapeño, halved (remove seeds and membrane for less spice)
- 1 poblano pepper, remove top and halved
- 1 Anaheim pepper, remove top and halved
- 2 – 3 garlic cloves, smashed
- 1–2 tablespoons extra virgin olive oil
- 1 cup fresh cilantro, loosely packed
- zest of 1 lime
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt (more to taste)
Instructions
- Place top oven rack about 4 inches below top. Line a deep baking sheet with aluminum foil.
- Remove and discard the tops and ends to all the tomatillos, white onion, shallot, poblano pepper and Anaheim pepper. Cut each in half or in quarters and place on prepared baking sheet.
- Add garlic to the baking sheet and toss everything in olive oil.
- 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).
- Remove from oven and place those same ingredients directly into a blender or food processor.
- Place the halved jalapeño in blender as well along with the cilantro, lime zest, lime juice and salt.
- Pulse blender several times to ensure larger chunks are broken up; then blend for about 30-60 seconds or until you have reached your desired consistency.
- Taste and add any additional cilantro or salt, as desired.
- Let cool and serve with chips or use to make Salsa Verde Chicken!
Notes
- Spice: to make it less spicy remove the seeds and membrane from the jalapeno – to increase spice you can add a second jalapeno pepper.
- Storage: store in an airtight container in the refrigerator for up to 10 days.