Salsa Verde

Course: This-That

Cuisine: Mexican

Prep Time: 5

Cook Time: 13

Total Time: 18

Servings:

Calories: 25.3kcal

As written, this yields about 2 1/2 cups

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Equipment

Blender or Food Processor

Ingredients

10 tomatillos husks removed
1 to 2 serrano or jalapeno peppers stemmed, halved and seeds removed for a milder salsa (see spice level notes below)
4 garlic cloves unpeeled
½ medium onion diced
⅓ cup roughly chopped cilantro leaves
teaspoon kosher salt

Instructions

Char in the oven. Turn the top broiler on in the oven and set a rack about 4 inches below the broiler. Place the tomatillos, peppers, and garlic on a baking sheet and broil for 5 minutes, then flip everything and broil 4 to 5 minutes more, until slightly charred and blistered. Let cool to the touch.
Pulse together. Transfer the tomatillos and peppers (see note below on heat level) to a food processor or high-powered blender. Peel the garlic and add that, along with the onion, cilantro, and salt. Pulse a few times, until your desired texture is reached.
Pour the salsa verde into a serving bowl and enjoy!

Notes

Your choice of peppers and the quantity will determine the spiciness level. Serrano peppers are a bit hotter than jalapeno peppers. If you’d like a milder salsa use jalapeno peppers in the recipe or maybe chose to use only 1 pepper.

Note we are using tomatillos NOT green tomatoes, same family but different taste.

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Nutrition