Easy Salsa Verde
Salsa Verde is my go-to green salsa! Made with tangy tomatillos and a smoky kick from broiled veggies, it’s zesty and full of flavor. Grab those chips—you’ll want plenty!
Servings: 10 as an appetizer with chips
Cost: $5.62
Equipment
- Food processor or blender
Ingredients
- 1-1/2 pounds tomatillos 9 to 12 tomatillos, see note 1
- 1 to 2 small jalapeños see note 2
- 1/2 cup coarsely chopped yellow onion or white onion
- 1/2 cup coarsely chopped cilantro
- Salt and pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon granulated sugar optional
- 1 tablespoon coarsely chopped garlic about 2 to 3 cloves
- 1-1/2 teaspoons white wine vinegar
- 1 to 2 limes
Instructions
- Place oven rack about 4 inches below the heat source and preheat broil to high. Prep tomatillos (see note 1) and add them along with jalapeños (see note 2) to a sheet pan. Broil for 5 minutes or until blackened and beginning to blister. Remove sheet pan and use tongs to carefully flip the tomatillos and jalapeños. Broil another 3–5 minutes or until thoroughly blistered and nicely charred black.
- Meanwhile, in a large food processor or blender, add all the other ingredients, seasoning to taste with salt and pepper (I add 1-1/4 teaspoon salt and 1/2 teaspoon pepper). Add 2–4 tablespoons fresh lime juice (start with less and add more to taste). Pulse 15–20 seconds to break down.
- Add charred tomatillos and jalapeños to food processor/blender. Pulse until mixture is mostly smooth with no large chunks. Scrape the sides as needed. Taste and add any extra lime juice, salt, and/or pepper as needed until flavors are vibrant. It will seem a bit thin at first—this is normal. Allow time for the sauce to chill; it thickens in the fridge.
- Transfer salsa verde to an airtight container and refrigerate for at least 1 hour. Enjoy with chips or in your favorite dishes!
Video
Notes
Note 1: Try to find tomatillos roughly the same size. They should be firm to the touch, but not rock hard or squishy. Avoid tomatillos with loose husks that are shriveled or discolored. To prepare for this recipe: Pinch off the husks, scrub clean under warm water (they’re sticky), and dry. Leave them whole to broil.
Note 2: Leave jalapeños whole for broiling. If you aren’t a fan of heat, remove the seeds and ribs before throwing them in the food processor. If you're very concerned about any spiciness, add small amounts of jalapeños at a time (not all jalapeños pack the same amount of heat). Tomatillos are fairly sweet, and the spice of the jalapeños helps balance the sweetness.
Storage: Store leftovers in an airtight container in the fridge for 4–7 days. (If a film begins to develop on the top or it smells off, it’s not longer good to use.) Freeze extra salsa in freezer-safe plastic bags. Thaw overnight in the fridge.
Nutrition
Serving: 1serving | Calories: 17kcal | Carbohydrates: 3.5g | Protein: 0.5g | Fat: 0.4g | Sodium: 195.1mg | Fiber: 0.8g | Sugar: 2.1g