Salsa Verde
This easy recipe for salsa verde is tangy, slightly spicy and perfect for tacos, enchiladas or grilled meats. You'll only need 15 minutes and five ingredients! I love roasting my tomatillos which adds the perfect char flavor. Add it to my carne asada tacos along with a big pitcher of watermelon margaritas.
Servings: 8
Cost: $7
Equipment
- 1 blender
Ingredients
- 1 pound tomatillos (about 10)
- 1/2 white onion roughly chopped
- 3 garlic cloves
- 2 jalapeños
- 1 tablespoon olive oil
- 1 cup chopped cilantro leaves
- Kosher salt
- Lime juice optional
- tortilla chips for serving
Instructions
- Preheat your oven to 400F. Line your baking sheet with foil. Place the tomatillos on a baking sheet, along with the onion, garlic cloves and jalapenos. Drizzle everything with the olive oil. And rub it in the olive oil. We want to make sure everything is evenly coated.
- Roast for about 10-12 minutes, until they have softened and smell fragrant.
- Turn your broiler on, and place them under the broiler for 2-3 minutes. This just gives a bit more char and color to the tomatillos. This is entirely optional - if you don't have a broiler, you can skip it.
- Trim the stem off the jalapeno. And then transfer everything to the blender: tomatillos, jalapenos, garlic cloves, white onion, cilantro leaves and a big pinch of kosher salt.
- Blend it up until smooth, about 1 minute. Give it a taste and adjust the salt to taste. I added an extra 1/2 teaspoon of kosher salt.
- If you like, add some lime juice. I found my salsa to be pretty tart. This will depend on the flavor of your tomatillos.
- Serve with homemade or store-bought tortilla chips.
Notes
Tips and Tricks:
- Chicken bouillon. Traditionally a lot of people add chicken bouillon (like Knorr or Better than Bouillon). Feel free to add a 1/2 teaspoon or so. I felt like mine was amazing without it.
- Lime juice. I found it didn't need lime juice at all. This will depend on the tartness level of your tomatillos. Add it if you like!
- Serranos vs. jalapeños. I used jalapeños because I like it a bit mild but if you want it ultra spicy, add two serranos in place of jalapeños.
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.5mg
