Salsa Verde

Course: This-That, How To...

Cuisine: Tex-Mex

Prep Time: 5

Cook Time: 13

Total Time: 18

Servings:

Calories: 25.3kcal

This easy Salsa Verde combines roasted tomatillos, peppers, garlic, onion, and fresh cilantro for a bright, flavorful Tex-Mex sauce. Adjust the peppers to make it as mild or spicy as you like. 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
1 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

The peppers you choose and the quantity you use will determine the heat level. Serrano peppers are generally hotter than jalapeños. For a milder salsa, use jalapeños and/or use only one pepper. Removing the seeds and membranes will also reduce some of the heat.

Tomatillos are not green tomatoes. Although they are related, tomatillos have a distinctly different flavor and are the traditional ingredient used to make salsa verde.

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Nutrition