Tomatillo Salsa Verde
User Reviews
4.9
Tomatillo Salsa Verde
Description
This salsa verde begins by roasting peeled and rinsed tomatillos alongside onion chunks and green peppers with a drizzle of avocado oil and sprinkle of salt. Garlic cloves are roasted separately wrapped in foil with oil to soften their pungency. The roasting softens the ingredients and adds a caramelized, slightly smoky flavor to the salsa.
After roasting, the garlic is peeled and all ingredients are combined in a food processor with fresh lime juice, chopped cilantro, and additional salt. Pulsing until combined creates a textured, vibrant green salsa. Water can be added gradually to adjust consistency. The salsa is fresh and bright with a balance between tart tomatillos, mild heat from the serrano or jalapeños, and herbal notes from cilantro.
This salsa verde pairs well as a dip for tortilla chips or as a topping for tacos, grilled meats, and other Mexican dishes. It keeps refrigerated for up to five days, maintaining its fresh flavor.
Ingredients
- 9 tomatillo medium
- 1 yellow onion cut into large chunks, small
- 1 to 2 Serrano pepper or jalapeño pepper
- 4 garlic unpeeled, cloves
- 2 tablespoons avocado oil plus more for drizzling
- 2 tablespoons lime juice fresh
- ½ cup cilantro chopped, fresh
- 1¼ teaspoons salt plus more for sprinkling, sea salt
- tortilla chips for serving
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion and peppers. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a piece of foil with a drizzle of oil and add to the baking sheet. Roast for 15 to 20 minutes, or until the tomatillos are juicy and browned.
- Remove the garlic from the foil and peel it. Remove the stems from the peppers.
- In a food processor, place the tomatillos, onion, peppers, garlic, avocado oil, lime juice, cilantro, and salt. Process until combined. If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season to taste and serve with tortilla chips.
- Store leftover salsa in the fridge for up to 5 days.
Notes
- Begin with only 1 serrano or jalapeño if you prefer milder salsa; spice levels can vary greatly.
- Roasting vegetables enhances the salsa's flavor with a subtle smoky sweetness.
- Store leftovers in a sealed container in the refrigerator for up to 5 days.
User Reviews
Overall Rating
4.9
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