Spicy Salsa Verde
User Reviews
5
Spicy Salsa Verde
Description
This Spicy Salsa Verde recipe centers on tomatillos and jalapeños roasted until their skins darken slightly, which brings out a subtle smoky flavor. The ingredients are then pulsed together in a food processor along with raw red onion, garlic, cumin, salt, fresh cilantro, and freshly squeezed lime juice. Vinegar and olive oil can be adjusted to add acidity and richness according to preference.
The finished salsa has a lively texture with bits of roasted vegetables, complemented by herbaceous cilantro and the warm, earthy spice of cumin. The heat level can be tuned by the amount of jalapeño, and the lime and vinegar provide a refreshing tartness that rounds out the flavors well.
This salsa pairs well with tortilla chips as a dip or can be spooned over tacos, grilled meats, or eggs to add brightness and a spicy kick. It yields about 1 cup and can be stored refrigerated for later use, with flavors deepening over time.
Ingredients
- 7 tomatillo ping pong ball sized, husk removed
- 1.5 jalapeños (medium-large, around 3 inches)
- 2 cloves garlic minced
- ¼ tsp cumin
- ¼ tsp salt
- ¼ red onion medium
- 1-2 TBSP cilantro fresh
- olive oil to taste
- vinegar to taste
- lime juice to taste, freshly squeezed
Instructions
- Preheat your oven to 400 degrees F and line a baking pan with foil.
- Add your tomatillos and jalapenos to the pan and roast for 15-20 minutes or until the flesh of the tomatillos starts to pucker a bit. If you allow a few golden brown char marks to appear on the tomatillos it'll add a fire roasted flavor to the salsa. I like the bite of raw onion in my salsa and leave it off the roasting pan but feel free to roast those as well!
- Once your tomatillos are done allow to cool for 10 minutes.
- Once they've had a little time to cool down, toss your tomatillos, jalapenos, garlic onion and salt in the food processor and pulse a few times to chop.
- Next add in your cilantro [add a little at a time, everyone seems to prefer a different amount!] and lime and grab some tortilla chips to taste as you go.
- Lastly, stir in 1/4 teaspoon of cumin and adjust the salt/cumin ratio as desired.
- I added a little extra since I love the smoky depth of flavor cumin adds to green salsa. Taste as you go and feel free to toss in extra cilantro or up the spice factor by adding in another 1/2 to whole jalapeno into the mix!
- Allow to further cool to room temperature and dig in face first with some chips or veggies! I love it best straight from the blender while Paul insists his be chilled for twenty minutes; enjoy it either way!
- Serve with your favorite tortilla chips and an assortment of crunchy veggies for dipping!
Notes
- Adjust the lime juice and vinegar amounts to taste for the desired acidity level.
- A drizzle of olive oil adds richness and helps enhance antioxidant absorption.
- The salsa yields about 1 cup and can be stored refrigerated for up to several days.
- Roast tomatillos until slightly charred for added smoky flavor before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sodium | 97mg | 4% |
| Potassium | 121mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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