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Salsa Verde

This homemade salsa verde is made with roasted tomatillos, jalapeños, and fresh cilantro, delivering a bright and tangy flavor that will elevate any dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Sauce
Cuisine: Mexican
Calories: 35
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound Tomatillos, husked and rinsed Peel off the husk and rinse well.
  • 1/2 medium White onion, quartered
  • 2 Jalapeño peppers Adjust spice level based on preference.
  • 3 cloves Garlic, unpeeled Roast with the skin on.
  • 1/2 cup Fresh cilantro, roughly chopped
  • 2 tablespoons Lime juice Enhances flavor.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Ground cumin
  • 2-4 tablespoons Water (as needed for consistency) Add for desired thickness.

Method
 

Preparation
  1. Preheat the broiler to high and arrange the oven rack to the center position.
  2. Spread the tomatillos, onion quarters, jalapeños, and unpeeled garlic cloves across a rimmed baking sheet in a single layer.
Roasting
  1. Roast under the broiler for 8 to 10 minutes, checking frequently for blistered spots and softening of the vegetables.
  2. Remove the garlic cloves a few minutes early to prevent burning.
Blending
  1. Let the roasted vegetables cool slightly, then squeeze the roasted garlic out of its skin.
  2. Transfer all roasted ingredients to a blender. Add cilantro, lime juice, salt, and cumin.
  3. Blend until smooth, adding water as needed for desired consistency.
Finishing Touches
  1. Taste the salsa verde and adjust the seasoning or spice level as desired.

Notes

Salsa verde can be stored in an airtight container in the refrigerator for up to a week. Freezing is also an option for longer storage.