No ratings yet

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

Print Recipe

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

Get Recipe Ingredients

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.

Click for a Step by Step Cooking Mode

Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.