This Salsa Verde recipe is made with roasted tomatillos and jalapenos blended with a few basic ingredients for the best and easiest salsa you've ever had.
1 ½poundstomatillosabout 12 medium, husked and rinsed
2medium jalapeñosstemmed
½cupchopped white onion
¼cuppacked fresh cilantro leaves
2garlic cloves
2tablespoonsfresh lime juice
½teaspoonsalt
Instructions
Preheat the broiler with a rack set in the upper position. Place the tomatillos and jalapeños on a rimmed baking sheet and broil for about 5 minutes. They should have blackened spots on the surface.
Remove the baking sheet from the oven and carefully flip over the tomatillos and peppers. Broil for another 4 to 6 more minutes, until the tomatillos are blistered.
In a food processor or blender, combine the onion, cilantro, garlic, lime juice, and salt. Carefully transfer the hot tomatillos, peppers, and all of their juices into the food processor or blender.
Pulse until the mixture is smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season with additional lime juice and salt, if desired.
Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.
Notes
Jalapenos: Serrano peppers may also be used.Tomatillos: Feel free to substitute red tomatoes for a more traditional roasted tomato salsa.Makes about 2 cups.