Salsa Verde
Tomatillos and fresh peppers, charred and blended, make an amazing Salsa Verde!
Ingredients
- 1 1/2 pounds fresh tomatillos, husks removed, see Notes
- 1/2 pound green fresh peppers, (Cubanelle, Poblano, Hatch, etc.)
- 1-3 fresh, hot green chiles for heat, (Serrano, Habanero, Jalapenos, etc.)
- 1 white onion, peeled, cut into six wedges
- 5 garlic cloves, unpeeled
- 1/2 cup fresh cilantro
- 3 tablespoons lime juice, fresh if possible
- 3/4 teaspoons Mexican oregano
- 2 teaspoons kosher salt, or to taste
- freshly cracked black pepper
Instructions
- Preheat the oven to the broil setting. Line a large rimmed baking sheet with foil to cover the pan, wrapping around the edges.
- Scatter the tomatillos, peppers, chiles, onion wedges, and garlic onto the pan.
- Place the pan about 5 to 6 inches under the broiler and broil for 4 to 5 minutes. Keep an eye on the pan so as not to burn the vegetables. (Not all heating elements heat the same.)
- When you see charring, remove the pan from the oven and (using tongs) turn the vegetables over and place back in the oven for another 4 to 5 minutes. Continue this process until the vegetables are soft and have some charring all over.
- Remove the pan from the oven and set aside to cool slightly, to cool enough to remove the skins and seeds.
- Place the cilantro, lime juice, oregano, salt and pepper into a food processor or blender. If you prefer to use an immersion blender, place the ingredients in a large, deep bowl.
- Once the veggies are cool enough to handle, remove the loosened skins of the veggies and garlic and discard. You can remove the seeds also if you prefer.
- Place the vegetables into the processor/blender and any liquid from the vegetables in the pan.
- Pulse the processor/blender to get the veggies processed and completely blended. Once the Verde has been thoroughly mixed, taste for salt/black pepper, lime juice, and cilantro. Add more if desired.
- Scrape the Verde into a serving bowl(s) and serve along with tortilla chips, pita chips, or alongside tacos/enchiladas/burritos… you get the idea. (I personally LOVE Stacy’s Pita Thins for this recipe!).
Notes
I always keep long, heavy-duty aluminum foil in my pantry. It’s big enough to cover my large, rimmed baking sheet completely, so cleanup is just wrapping it up and putting it in the trash.
Tomatillos need to be washed after removing the husks. They have a stickiness to them that a simple soap and water wash/rinse will do.
Do you like your Salsa Verde thinner? You can add water, or you can add a few tablespoons of low-sodium vegetable stock. Continue to taste as you adjust any ingredients.
This recipe is totally customizable! Add more cilantro or garlic or oregano or lime juice…You get my drift!
Nutrition label does NOT include any chips. It is only for the actual Salsa Verde itself.
Nutrition Facts
Salsa Verde
Amount per Serving
Calories
46.32
% Daily Value*
Fat
0.94
g
1
%
Saturated Fat
0.13
g
1
%
Polyunsaturated Fat
0.39
g
Monounsaturated Fat
0.14
g
Sodium
469.07
mg
20
%
Potassium
345.78
mg
10
%
Carbohydrates
9.6
g
3
%
Fiber
3
g
13
%
Sugar
5.14
g
6
%
Protein
1.61
g
3
%
Vitamin C
69.91
mg
85
%
Calcium
20.94
mg
2
%
Iron
0.95
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!