Salsa Verde Recipe

1 pound tomatillos, (husked and rinsed (about 10 med-large tomatillos))

3 jalapeño peppers, (stemmed (and seeded if desired))

½ medium white onion

2 cloves garlic

½ cup cilantro ((stems and leaves))

1 tablespoon lime juice ((about ½ lime))

1 teaspoon kosher salt, (plus more as needed)

To roast the salsa: Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred.
To boil the salsa: Add the tomatillos, jalapeños, onion, garlic, and enough water to completely cover them to a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 6-8 minutes until the tomatillos and peppers turn from a bright green to a dull and dark yellow-ish camouflage green.
Add the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt to a large blender and blend until smooth.
Serve immediately or store in the refrigerator for up to 1 week.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌶️Salsa

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🎊Party

Season🔁Year-round

DifficultyVery Easy ⏰ 15m