Salsa Verde (Green Salsa)
User Reviews
4.9
Salsa Verde (Green Salsa)
Description
This Salsa Verde recipe starts by roasting tomatillos and a jalapeno under a broiler until charred, which develops a smoky depth. The roasted vegetables, juices from the pan, and other fresh ingredients—rinsed yellow onion to mellow bite, chopped cilantro, minced garlic, salt, sugar, and fresh lime juice—are pulsed together to create a coarse puree. Water is added to thin the salsa to desired consistency. The texture remains slightly chunky rather than fully smooth to preserve fresh vegetable character.
The salsa offers a bright, tangy, and mildly spicy flavor profile. Heat level can be adjusted by removing jalapeno seeds or omitting the jalapeno entirely. It pairs well with Mexican dishes or as a condiment to enhance grilled meats, tacos, or chips during meals.
For best results, choose tomatillos of similar size to roast evenly and avoid overprocessing the salsa to keep texture vibrant. The salsa should be chilled in an airtight container before serving to meld the flavors and maintain freshness.
Ingredients
- 1 1/4 lbs tomatillos husked
- 1 jalapeno pepper stem removed (before or after roasting
- 2/3 cup yellow onion rinsed under water to remove harsh bite, chopped
- 1/4 cup cilantro chopped
- 1 clove garlic minced
- 1/2 tsp salt or to taste
- 1/2 - 1 tsp sugar to taste
- 1 Tbsp lime juice fresh
- 3 Tbsp water then more as desired
Instructions
- Move oven rack about 4-inch below broiler element, preheat broiler to high heat.
- Place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper).
- Rotate veggies to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer.
- Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan).
- Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.
Notes
- Use tomatillos of similar size to ensure even roasting.
- Adjust heat by removing jalapeno seeds for milder salsa or omitting the jalapeno fully if sensitive to spice.
- Do not overprocess; a slightly chunky texture preserves the salsa’s character.
User Reviews
Overall Rating
4.9
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