Salsa Verde recipe
This Salsa Verde recipe is a Mexican green salsa made with roasted tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. My favorite topping to Mexican food. Make this for Cinco de Mayo.
Ingredients
- 1 lb fresh tomatillos, husked
- 2 jalapenos, seeded and sliced in half, (use more jalapenos and keep seeds in for more spice)
- 1/2 white onion
- 1/2 cup cilantro leaves
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon kosher salt , (more to taste)
- 1 tablespoon olive oil
Instructions
- Preheat oven for 450 degrees F and line a baking sheet with foil.
- Place tomatillos and jalapeno peppers on the pan and roast for 10-15 minutes or until veggies show a slight char. Let cool.
- In a food processor or blender, add the tomatillos, jalapeno peppers, onion, cilantro, lime juice, garlic, and salt. Blend until smooth adding water to desired consistency.
- In a large skillet, heat oil over medium high heat and add the salsa. Cook for about 5-10 minutes over medium heat until color turns a dull green. Add more salt and lime juice to taste. Remove and cool. Store in the refrigerator until serving.
Notes
PROBLEM SOLVING
- Too runny? Simmer over low heat until liquid reduces.
- Too thick? Add water until you get to your desired thickness.
- Too spicy? Add a few teaspoons of sugar to mellow it out.