# Salsa Verde

Bright, tangy, and just spicy enough — a blender salsa built on charred tomatillos that goes with almost everything.

_Sauce · Mexican_

Prep: 10 min · Cook: 15 min · Total: 25 min · Yields: 8 servings

## Ingredients

- 1 ½ lb tomatillos (husks removed, rinsed)
- 2 jalapeños (stems removed; seeds in for more heat)
- ½ white onion (cut into rough chunks)
- 4 cloves garlic (unpeeled)
- ½ cup fresh cilantro (leaves and tender stems)
- 2 tbsp lime juice (from about 1 lime)
- 1 tsp kosher salt (plus more to taste)
- ¼ tsp ground cumin
- 2 tbsp water (only if needed to loosen)

## Instructions

1. Set an oven rack 4–6 inches from the broiler and preheat to high broil.
2. Arrange the 1.5 lb tomatillos, 2 jalapeños, white onion chunks, and 4 unpeeled garlic cloves in a single layer on a foil-lined baking sheet.
3. 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.
4. Remove from the oven and let cool for 5 minutes. Peel the garlic cloves — the skins should slip right off.
5. Transfer the tomatillos, jalapeños, onion, and peeled garlic to a blender, including any juices on the baking sheet.
6. Add the 0.5 cup cilantro, 2 tbsp lime juice, 1 tsp kosher salt, and 0.25 tsp cumin.
7. 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.
8. 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.

## Tip

> Broil, don't boil. Simmering tomatillos in water gives you a flat, watery salsa. The dry heat of the broiler concentrates their flavor and adds a subtle smokiness that defines a good salsa verde.

Tags: vegan, gluten-free, 30-minute, weeknight, vegetarian

---
Canonical: https://just-recipes.io/recipes/salsa-verde