Description
This vibrant Tomatillo Salsa Verde recipe delivers a zesty and fresh green salsa bursting with roasted tomatillos, jalapeño peppers, and a hint of lime. Perfect as a dip, topping, or sauce, it combines the tangy brightness of tomatillos with the smoky depth from roasting, balanced by cilantro and garlic for an authentic Mexican salsa that enhances any dish.
Ingredients
Scale
Vegetables
- 1 ¾ lbs. tomatillos (husks removed)
- 1 medium onion (sweet or white)
- 1-2 jalapeño peppers (or serrano peppers)
- 4-6 garlic cloves
Other Ingredients
- 2 Tbsp. oil (avocado or olive)
- ½ cup cilantro leaves (packed)
- 1 Tbsp. lime juice (freshly squeezed)
- 1 tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat Oven: Preheat your oven to 450°F, preparing it for roasting the vegetables which is essential for developing the salsa’s smoky flavor.
- Prepare Tomatillos: Remove husks and stems from the tomatillos, then rinse and scrub thoroughly to eliminate the sticky residue, ensuring clean and flavorful fruit.
- Prep Peppers: Trim stems from jalapeño (or serrano) peppers, cut them in half lengthwise, and carefully scoop out all seeds to control the salsa’s heat level.
- Prepare Onion: Trim the ends of the onion, peel off the outer skin, and cut it into quarters for even roasting.
- Arrange Vegetables: Place tomatillos stem-side up, jalapeño peppers skin-side up, quartered onion, and whole garlic cloves on a large baking sheet, setting the stage for even roasting.
- Oil and Rub: Drizzle the oil over all the vegetables, rubbing it into their skins to promote caramelization and prevent sticking during roasting.
- Roast Vegetables: Roast in the preheated oven for 20-25 minutes until tomatillo skins start to brown; remove garlic after 15 minutes to avoid burning and maintain its flavor.
- Blend Ingredients: Add the roasted tomatillos, onion, jalapeño, peeled garlic cloves, and any pan oil to a large food processor along with cilantro, lime juice, salt, and black pepper.
- Pulse to Desired Consistency: Pulse 10-20 times, scrape down bowl sides, then continue pulsing another 40-50 times or until your preferred salsa texture is achieved.
- Serve or Store: Serve immediately for fresh taste or refrigerate up to 24 hours to let flavors meld. Salsa keeps 4-6 days refrigerated in an airtight container and freezes well for 2-3 months.
Notes
- Removing seeds from peppers reduces heat; leave them in if you prefer a spicier salsa.
- Roasting intensifies flavors but you can boil tomatillos as a quicker alternative though the flavor will be less smoky.
- Use fresh lime juice for the best bright flavor; bottled lime juice may alter taste.
- Salsa thickens as it chills; adjust consistency with a bit of water or additional lime juice if needed before serving.
- Freezing the salsa in ice cube trays allows easy portion control for later use.
