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Salsa Verde recipe

This Salsa Verde recipe is a Mexican green salsa made with roasted tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. My favorite topping to Mexican food. Make this for Cinco de Mayo.

Prep Time
20 mins
Cook Time
20 mins
Servings: 12 servings
Course: Others
Cuisine: Mexican

Ingredients

  • 1 1 lb fresh tomatillos, husked
  • 2 2 jalapenos, seeded and sliced in half (use more jalapenos and keep seeds in for more spice)
  • 1/2 1/2 white onion
  • 1/2 1/2 cup cilantro leaves
  • 2 2 cloves garlic, minced
  • 1 1 tablespoon lime juice
  • 1 1 teaspoon kosher salt (more to taste)
  • 1 1 tablespoon olive oil

Instructions

    Cup of Yum
  1. Preheat oven for 450 degrees F and line a baking sheet with foil.
  2. Place tomatillos and jalapeno peppers on the pan and roast for 10-15 minutes or until veggies show a slight char. Let cool.
  3. In a food processor or blender, add the tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. Blend until smooth adding water to desired consistency.
  4. In a large skillet, heat oil over medium high heat and add the salsa. Cook for about 5-10 minutes over medium heat until color turns a dull green. Add more salt and lime juice to taste. Remove and cool. Store in the refrigerator until serving.

Notes

  • Too runny? Simmer over low heat until liquid reduces.
  • Too thick? Add water until you get to your desired thickness.
  • Too spicy? Add a few teaspoons of sugar to mellow it out.