Salsa Verde
User Reviews
5
Salsa Verde
Description
This Salsa Verde recipe starts by broiling tomatillos, poblano, and jalapeno peppers along with garlic cloves to achieve tender and charred vegetables. The peppers are then steamed in a sealed plastic bag to loosen their skins, which are peeled off for a smoother sauce. The roasted vegetables are combined with rinsed onion, fresh cilantro, salt, and lime juice in a food processor and pulsed into a coarse puree.
Using both poblano and jalapeno peppers provides a balance of mild heat and rich flavor, with some flexibility to adjust spiciness by retaining or removing seeds and ribs from the jalapenos. The rinsed onion mellows sharpness while maintaining crunch and freshness. The resulting salsa is vibrant with a slightly smoky undertone and zesty lime kick, suitable for dipping, topping, or cooking.
This salsa can be served immediately or refrigerated for up to four days, allowing flavors to meld. It is ideal for adding brightness to Mexican dishes or as a condiment for meats and vegetables. A blender can be used as a substitute for the food processor if needed.
Ingredients
- 1 1/2 pounds tomatillos husks removed
- 1 poblano pepper cored and halved lengthwise, seeds and ribs removed
- 2 jalapeno pepper cored and halved lengthwise, seeds and ribs removed
- 2 cloves garlic
- 1/2 cup white onion diced and rinsed under cold water
- 2/3 cup cilantro leaves
- 1 1/4 teaspoons salt or more to taste
- 2 tablespoons lime juice
- cooking spray
Instructions
- Preheat the broiler. Coat a sheet pan with cooking spray.
- Place the tomatillos, poblano peppers, jalapeno peppers and garlic cloves on the sheet pan.
- Broil for 7-8 minutes or until vegetables are tender and charred.
- Place the peppers in a plastic bag and seal the bag. Let the peppers sit in the bag for 5 minutes. This will make the pepper skins a lot easier to remove.
- Take the peppers out of the bag and peel off the skins.
- Place the tomatillos, peppers, garlic, onion, cilantro, salt and lime juice in a food processor. Pulse until the mixture is mostly smooth. You don't want it completely smooth, just a coarse puree.
- Taste and add more salt if needed. Serve immediately, or refrigerate for up to 4 days.
Notes
- Remove some or all seeds and ribs from jalapeno peppers to adjust spiciness to taste.
- Both poblano and jalapeno peppers add distinct flavors; poblano offers mild heat and texture.
- Rinse diced onions under cold water before adding to salsa to reduce sharpness.
- A blender can be used if a food processor is not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Calories | 38kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 29mg | 32% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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