Easy Homemade Salsa Verde
This homemade salsa verde blends roasted tomatillos, garlic, jalapeños, and fresh cilantro into a bold green sauce that’s perfect for chips, tacos, eggs, and more.
Servings: 3 cups
Ingredients
- 1 ½ pounds tomatillos husks removed
- ½ cup chopped white or yellow onion
- 2 cloves of garlic kept whole – don’t peel
- 1-2 jalapeños stems and seeds removed (you can also use serrano peppers)
- 1 cup packed fresh cilantro
- ¼ cup freshly squeezed lime juice
- ½ teaspoon salt
Instructions
- Preheat the broiler to high and situate the top rack about 6” from the top heating element in the oven.
- Place the husked tomatillos, jalapeños and whole garlic cloves on a foil or parchment lined rimmed baking sheet. Broil for about 5 minutes until brown spots are appear on the tops of the tomatillos. Remove the baking sheet from the oven, use tongs to flip the tomatillos, peppers and garlic over and return to the oven to broil for another 5 minutes. The tomatillos should be starting to blister at this point.
- Meanwhile, add the remaining ingredients to a blender or food processor. Once broiled, add the tomatillos (and any accumulated cooking juice), jalapeños and garlic (after removing their paper) and process until the mixture is mostly smooth and no big chunks of tomatillo remain. Scrape down the sides as necessary and add more salt or lime juice as needed to taste.
- Cool the salsa before serving. It will thicken in the refrigerator due to the pectin in the tomatillos.
Notes
-You can use a combination of cilantro, basil and parsley too for the herbs. Use at least 50% cilantro for a truer salsa verde flavor.
-If you like a hotter salsa, leave the jalapeño seeds intact.
Nutrition
Serving: 0.25cups | Calories: 94kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 394mg | Potassium: 718mg | Fiber: 5g | Sugar: 11g | Vitamin A: 680IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 2mg