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Salsa Verde Recipe

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4.2 from 11 reviews

This vibrant Salsa Verde recipe features roasted tomatillos and peppers, blended with fresh cilantro and onion to create a tangy and mildly spicy sauce perfect for tacos, grilled meats, or as a zesty dip.

Ingredients

Vegetables

  • 1 pound tomatillos (about 12 medium)
  • 3 cloves garlic, peeled and smashed
  • 1 medium serrano or jalapeño pepper, halved lengthwise and seeds removed
  • 1/2 cup diced white onion (1/4 medium)
  • 1/2 cup coarsely chopped fresh cilantro leaves and tender stems

Seasoning

  • 1 teaspoon kosher salt
  • 2 tablespoons water

Instructions

  1. Prepare the oven and vegetables: Arrange an oven rack to the top position and heat the broiler. Line a rimmed baking sheet with aluminum foil. Peel off any papery husks from the tomatillos, rinse under cold water to remove sticky residue and dirt, then dry with paper towels. Halve the tomatillos and place them cut-side down on the baking sheet.
  2. Add garlic and pepper: Place peeled and smashed garlic cloves alongside the halved serrano or jalapeño pepper (cut-side down) on the baking sheet with the tomatillos.
  3. Broil the vegetables: Broil the tomatillos, pepper, and garlic until their skins start to blacken and blister, about 5 to 7 minutes. Rotate the baking sheet as needed and remove the garlic early if it chars before the tomatillos are blistered.
  4. Cool and rinse onion: Remove the baking sheet and let the vegetables cool to room temperature, approximately 15 minutes. Meanwhile, rinse the diced white onion in a fine-mesh strainer under cold water and drain well to reduce sharpness.
  5. Blend the salsa: Transfer the roasted tomatillos, garlic, and pepper to a blender. Add the rinsed onion, chopped cilantro, kosher salt, and water. Blend until the salsa reaches your desired texture, whether chunky or smooth.

Notes

  • Removing seeds from the pepper reduces heat level; keep seeds for spicier salsa.
  • Broiling adds a smoky flavor but watch closely to prevent burning.
  • Rinsing the onion mellows its sharpness for a balanced salsa.
  • Adjust water quantity to control salsa thickness.
  • Store leftover salsa verde in an airtight container in the refrigerator for up to one week.

Find it online: https://simpleplatter.com/salsa-verde-recipe/