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Let's Make Salsa Verde
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This Mexican green salsa is easy to make at home and tastes way better than store bought! Great for tacos, enchiladas, chilaquiles, and burritos!
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Ingredients

  • 1.5 lbs tomatillos, husked and washed
  • 1/2 onion, quartered
  • 3 unpeeled garlic cloves
  • 2 jalapenos
  • 1/2 tsp. kosher salt (more to taste)
  • 1/3 cup cilantro
  • 1 lime (more to taste)
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Let's WatchSalsa Verde
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Step 1Turn on your broiler and get it nice and hot. Place the whole peeled tomatillos, garlic, jalapenos, and quartered onion pieces in a shallow baking dish or rimmed baking sheet.
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Step 2Place the whole peeled tomatillos, garlic, jalapenos, and quartered onion pieces in a shallow baking dish. and roast under the broiler for about 10 minutes, turning half way, until vegetables are charred on the outside.
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Step 3Take them out of the oven and let them cool for about 10 minutes. Pull the stems from the jalapenos, Remove the peel from the garlic, it should just squeeze out. Add everything into a blender. Make sure to also add the juices from the baking dish that seeped out during cooking.
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Step 4Add the cilantro, salt, and lime juice to the blender as well. Blend to your desired consistency. I prefer a smoother salsa, but you can also just pulse a few times for a thick and chunky salsa. It should keep for between 5-7 days.
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