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How to Make Salsa Verde

  • Author: Erin
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Category: Appetizer
  • Method: Blender

Scale

Ingredients

  • Approx. 1 1b of tomatillos with husks removed
  • 1 small/medium white onion
  • 1 small shallot
  • 23 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

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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