Salsa Verde (Tomatillo Salsa/Green Salsa)

Salsa Verde (Tomatillo Salsa/Green Salsa)

This salsa is fantastic and takes minutes to make. Serve it to accompany fish tacos or vegetable/bean tacos, eggs, anything else you can imagine or simply with tortilla chips.

Category, DifficultyBeginner

fish tacos

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 ½ lbs tomatillos (10-12 medium), husked, washed and dried
 2 jalapenos, stem removed
 ½ medium white onion, large chop
 ¼ cup cilantro leaves (and more to taste)
 2 tbsp lime juice, plus more to taste
 kosher salt, to taste

1

Preheat the broiler to high. Set your oven rack 4" from the heat source.

2

Place tomatillos and jalapenos on aluminum lined baking sheet. Broil until quite charred. The goal is to get them very dark and blackened without burning them. This process may take 8-12 minutes. Remove from the oven, flip your veggies upside down and broil the other side until charred and the veggies are very tender and cooked through, about another 8 minutes or so. Watch closely not to burn.

3

Transfer charred veggies to a blender or food processor, along with their juices, add onion and cilantro. Blend them until smooth, no large chunks remain but the salsa is still a bit rough, not perfectly smooth like baby food.

4

This next step may or may not be needed. If your salsa is too runny, you may reduce it in a skillet on the stovetop. I usually do not need this step and it only happens when tomatillos are very large and juicy.

5

Season your salsa with salt. Start with about 1/2 tsp kosher salt (half as much if using fine table salt,) and adjust according to taste. Add some lime juice, again, start with a tablespoon or two, and keep adding more according to taste. Refrigerate for at least half an hour for all the flavours to meld.

NOTE:
6

Feel free to omit jalapenos, use only one of them and/or remove membranes and seeds for less spicy version.

If your salsa is not spicy enough for your taste, feel free to add a pinch of cayenne or a dash of hot sauce.

Ingredients

 1 ½ lbs tomatillos (10-12 medium), husked, washed and dried
 2 jalapenos, stem removed
 ½ medium white onion, large chop
 ¼ cup cilantro leaves (and more to taste)
 2 tbsp lime juice, plus more to taste
 kosher salt, to taste

Directions

1

Preheat the broiler to high. Set your oven rack 4" from the heat source.

2

Place tomatillos and jalapenos on aluminum lined baking sheet. Broil until quite charred. The goal is to get them very dark and blackened without burning them. This process may take 8-12 minutes. Remove from the oven, flip your veggies upside down and broil the other side until charred and the veggies are very tender and cooked through, about another 8 minutes or so. Watch closely not to burn.

3

Transfer charred veggies to a blender or food processor, along with their juices, add onion and cilantro. Blend them until smooth, no large chunks remain but the salsa is still a bit rough, not perfectly smooth like baby food.

4

This next step may or may not be needed. If your salsa is too runny, you may reduce it in a skillet on the stovetop. I usually do not need this step and it only happens when tomatillos are very large and juicy.

5

Season your salsa with salt. Start with about 1/2 tsp kosher salt (half as much if using fine table salt,) and adjust according to taste. Add some lime juice, again, start with a tablespoon or two, and keep adding more according to taste. Refrigerate for at least half an hour for all the flavours to meld.

NOTE:
6

Feel free to omit jalapenos, use only one of them and/or remove membranes and seeds for less spicy version.

If your salsa is not spicy enough for your taste, feel free to add a pinch of cayenne or a dash of hot sauce.

Salsa Verde


Happens to be Gluten-Free, Dairy-Free, Vegan, Vegetarian and Low Carb.

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