Salsa Verde Recipe
Salsa Verde Recipe - a simple yet incredibly flavorful salsa verde recipe that you are going to want to make again and again!
Ingredients
- 1 pound tomatillos husks removed and quartered
- 1 medium white onion quartered
- 1 shallot quartered
- 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 jalapeño halved (remove seeds and membrane for less spice)
- 1 cup fresh cilantro loosely packed
- zest of 1 lime
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt more to taste
Instructions
- Prep: Place top oven rack about 4 inches below top. Line a deep baking sheet with aluminum foil.
- Baking Sheet: Remove and discard the tops and ends to all the tomatillos, 1 medium white onion, 1 shallot, 1 poblano pepper and 1 Anaheim pepper. Cut each in half or in quarters and place on prepared baking sheet. Add 2-3 garlic cloves (smashed) to the baking sheet and toss everything in 1-2 tablespoons extra virgin olive oil.
- Cook: 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).
- Blend: 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 1 cup fresh cilantro, zest of 1 lime, 1 tablespoon fresh lime juice and ¼ teaspoon kosher 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.
- Adjust: Taste and add any additional cilantro or salt, as desired.
- Serve: 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.
- Yield: makes approx. 3 cups.
Nutrition
Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 9mg | Iron: 0.4mg
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