Salsa Verde
Bright, tangy, and just spicy enough — a blender salsa built on charred tomatillos that goes with almost everything.
Ingredients
- 1 ½ lbtomatillos(husks removed, rinsed)
- 2jalapeños(stems removed; seeds in for more heat)
- ½white onion(cut into rough chunks)
- 4 clovesgarlic(unpeeled)
- ½ cupfresh cilantro(leaves and tender stems)
- 2 tbsplime juice(from about 1 lime)
- 1 tspkosher salt(plus more to taste)
- ¼ tspground cumin
- 2 tbspwater(only if needed to loosen)
Method
- 01
Set an oven rack 4–6 inches from the broiler and preheat to high broil.
- 02
Arrange the 1 ½ lb tomatillos, 2 jalapeños, white onion chunks, and 4 unpeeled garlic cloves in a single layer on a foil-lined baking sheet.
- 03
Broil for 7–8 minutes, until the tomatillos are blistered and darkened in spots, then flip everything and broil for another 5 minutes. The tomatillos should be fully softened and slightly charred.
- 04
Remove from the oven and let cool for 5 minutes. Peel the garlic cloves — the skins should slip right off.
- 05
Transfer the tomatillos, jalapeños, onion, and peeled garlic to a blender, including any juices on the baking sheet.
- 06
Add the ½ cup cilantro, 2 tbsp lime juice, 1 tsp kosher salt, and ¼ tsp cumin.
- 07
Pulse 8–10 times for a chunky salsa, or blend on medium for 20–30 seconds for a smoother consistency. Add 2 tbsp water only if the salsa is too thick to move in the blender.
- 08
Taste and adjust salt and lime juice. Transfer to a bowl and let sit for at least 10 minutes before serving — the flavors sharpen as it rests.
Adapted from public domain & community sources