Salsa Verde

I love getting a bunch of fresh tomatillos and making up a batch of this fabulous homemade authentic salsa verde! It is such a light and fresh salsa with just the right amount of lime that compliments the cilantro flavor and the heat of the jalapeno, just perfect!

The other bonus is, the consistency is just right for all of the youngsters in your household to thoroughly enjoy this salsa verde without being able to see big chunks of what it's made of.

We love sneaking in the 'good stuff'...it's much easier when what you give them isn't green though!

Jump to:

• 🥘 Ingredients
• 🔪 Step-by-Step Instructions
• 🌮 Taco Night Essentials
• 📋 Recipe

🥘 Ingredients

• 1 lb Tomatillos (husk removed)
• 3 cloves Garlic (unpeeled)
• ½ Jalapeno
• ¼ c White Onion
• ¼ c Cilantro (fresh, chopped)
• 2 tablespoon Lime Juice (plus pulp)
• ½ teaspoon coarse salt

🔪 Step-by-Step Instructions

This simple recipe can be done a couple of different ways. Choose to roast, grill, or serve raw the salsa. My preference is for the raw version. Grilled salsa verde is my second choice.

Method 1 Roasted

1. Arrange the sliced vegetable skin side up on it on a parchment paper lined baking sheet.
2. Make sure that the sliced vegetables are roughly the same size to roast them evenly, and leave the garlic cloves unpeeled.
3. Set your oven to broil (on high, if you have that option) and broil the vegetables for about 8 minutes. They should have a nice charred and blistered appearance when ready to remove from the oven.
4. Remove vegetables that are done before the others, if necessary.
5. Continue to the "blend" stage when all veggies are done being roasted.

Method 2 Grilled

If you are already grilling this is a great way to get that roasted flavor!

1. Place quartered or halved vegetables on the grill directly.
2. Continue cooking until the veggies develop a nice char.
3. Remove from the grill and continue to the "blend" stage.

If you have a smoker, place your vegetables on a piece of aluminum foil and let the vegetables smoke for about an hour. Your tomatillo skins will practically pull off whole when the vegetables are done.

Please note, that if you use the smoked option your onion will have a more subtle flavor so you may want to use a whole onion to smoke. Begin blending with a quarter of your onion at a time.

Blend

1. Peel the raw, roasted or grilled garlic cloves.
2. Combine all of the ingredients in your food processor or blender, blitz until rough chopped or blend until smooth, depending on your preferences.
3. Taste and add more lime juice or salt, if needed (to taste).
4. Refrigerate the salsa verde once cooled, or serve immediately. Enjoy!

*Just a note: We frequently skip roasting the vegetables and serve this in a raw version. It is equally wonderful!

🌮 Taco Night Essentials

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• Ground Beef Taco Meat
• Homemade Flour Tortillas
• Pico de Gallo
• Slow Cooker Pork Carnitas
• Taco Seasoning Mix
• Creamy Guacamole

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📋 Recipe