Description
Discover the secrets to making vibrant and zesty homemade salsa verde with our step-by-step guide, perfect for adding a fresh kick to your favorite dishes.
Ingredients
- 1 ½ pounds tomatillos (about 12 medium), husked and rinsed
- 1 to 2 medium jalapeños, stemmed
- ½ cup chopped white onion (about ½ medium onion)
- ¼ cup packed fresh cilantro leaves (more if you love cilantro)
- 2 tablespoon (30 ml) s to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
- ½ to 1 teaspoon (5 ml) salt, to taste
- Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde
Instructions
- Position the oven rack approximately 4 inches from the heat source and turn on the broiler. Arrange the tomatillos and jalapeño(s) on a baking tray with raised edges and broil until parts are charred, roughly 5 minutes.
- Take the tray out of the oven, use tongs to gently turn the tomatillos and pepper(s), then return to the broiler for an additional 4 to 6 minutes, until they appear blistered and partly blackened.
- While waiting, blend the chopped onion, cilantro, 2 tablespoons of lime juice, and ½ teaspoon of salt in a food processor or blender.
- Once roasted, carefully move the hot tomatillos and pepper(s), along with their juices, into the food processor or blender.
- Blend the mixture until mostly smooth, ensuring there are no large chunks left, and scrape the sides as needed. Adjust the flavor with more lime juice and salt if preferred.
- Initially, the salsa will be on the thinner side but will thicken after being refrigerated for a few hours due to the pectin in the tomatillos. To create a creamy version, allow the salsa to cool before mixing in 1 to 2 diced avocados, which will increase creaminess.
Notes
- Rinse tomatillos well to remove sticky residue before broiling for better flavor and texturenWatch jalapeños closely while broiling to avoid excessive charring that leads to bitternessnAdd 2 tablespoons of lime juice and ½ teaspoon of salt, then adjust gradually to taste
