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Salsa Verde (Green Salsa)

I make this salsa when I want something brighter than regular red salsa – the roasted tomatillos give it this perfect tangy bite that works great with chips or tacos.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

Ingredients (~4 cups)

  • ~2 lbs tomatillos husked
  • 1 jalapeño stem removed
  • 1 medium yellow onion ~1 cup, diced , rinsed under cold water
  • 1/3 cup chopped cilantro
  • 2 cloves garlic minced
  • 3/4 tsp salt or to taste
  • 1/2 tsp sugar or to taste
  • 1 1/2 Tbsp fresh lime juice
  • 1/4 cup water plus more as needed

Instructions

  • Preheat broiler to high with rack positioned 4 inches below element.
  • Place tomatillos and jalapeño on baking sheet and broil 4-5 minutes until charred on top.
  • Flip and broil opposite side 3-5 minutes until charred.
  • Slice jalapeño and add to food processor with rinsed onion, cilantro, garlic, salt, sugar, lime juice, and water.
  • Add roasted tomatillos and any pan juices to processor.
  • Pulse until coarse purée forms, being careful not to over-blend.
  • Taste and adjust salt, sugar, or lime juice as needed.
  • Add water 1 tablespoon at a time if too thick.

Notes

Salsa tastes better after sitting a few hours and keeps refrigerated for about a week.
Tried this recipe?Leave a comment below & let me know!