Roasted Salsa Verde can be stored in an airtight jar in the refrigerator for up to 2 weeks. To freeze, transfer the salsa to a freezer-safe container and store for up to 6 months. Frozen salsa verde can be defrosted in the refrigerator overnight.
Salsa Verde
Made with broiled tomatillos, chiles, onion, garlic, and cilantro, Salsa Verde makes for a bright, flavorful addition to enchiladas, tacos, tamales, and so much more!
Servings: 5 servings
Calories: 53kcal
Ingredients
- 1 1/2 lbs tomatillos with husks removed and rinsed
- 1/2-1 jalapeno with stem removed (to be safe, have the whole jalapeno ready so you can adjust based on your preference. And for more heat, 1 serrano chile pepper/ To be safe
- 1/3 cup cilantro packed
- 1/2 cup onion chopped
- 4 tsp fresh lime juice
- 2 garlic cloves
- salt to taste I start with ½ tsp for reference
Instructions
To Bake Tomatillos and Peppers OR
- Set the broiler on your oven and move the rack about 4 inches from the top so you can get some good heat. Line a 9x13 inch baking sheet with parchment paper and add your tomatillos and jalapeno (or serrano) to the top and broil until they begin to blacken on the top (no more than 5-6 minutes).
- Take the baking sheet out and flip over the peppers and broil again for another 4 minutes. The peppers should be pretty charred.
Or to Boil Tomatillos and Peppers
- Add tomatillos and jalapeno to a medium sized pot and fill with just enough water to cover the tops of them. Place over high heat.
- Once water is boiling, reduce heat to medium low and simmer for just an additional 15 minutes.
- Remove the tomatillos and jalapenos from water using a slotted spoon.
Then after prepping tomatillos and peppers
- Next, in a heavy duty blender or a food processor or blender, add the cilantro, onion, lime juice and ½ teaspoon (or less) salt.
- Once peppers are done broiling or boiling, add all of them to the processor or blender. You may want to start with half of the jalapeno for blending and see what you think of the heat level before adding the entire thing because it can be hot.
- Puree until combined and blended. Taste and season with additional salt or even lime juice if needed (or add additional amount of jalapeno or serrano for more heat). Set aside.
Video
Notes
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 407mg | Fiber: 3g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 1mg