Salsa Verde

This homemade salsa verde is a combination of roasted chilies, tomatillos, garlic, cilantro and lime juice, all blended together to make a light and refreshing dip. An easy appetizer option that tastes SO much better than the store bought version!

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 38kcal

Author Sara Welch

Ingredients

1 1/2 pounds tomatillos husks removed
1 poblano pepper cored and halved lengthwise, seeds and ribs removed
2 jalapeno peppers cored and halved lengthwise, seeds and ribs removed
2 cloves garlic
1/2 cup white onion diced and rinsed under cold water
2/3 cup cilantro leaves
1 1/4 teaspoons salt or more to taste
2 tablespoons lime juice
cooking spray

Instructions

Preheat the broiler. Coat a sheet pan with cooking spray.
Place the tomatillos, poblano peppers, jalapeno peppers and garlic cloves on the sheet pan.
Broil for 7-8 minutes or until vegetables are tender and charred.
Place the peppers in a plastic bag and seal the bag. Let the peppers sit in the bag for 5 minutes. This will make the pepper skins a lot easier to remove.
Take the peppers out of the bag and peel off the skins.
Place the tomatillos, peppers, garlic, onion, cilantro, salt and lime juice in a food processor. Pulse until the mixture is mostly smooth. You don't want it completely smooth, just a coarse puree.
Taste and add more salt if needed. Serve immediately, or refrigerate for up to 4 days.

Video

Notes

For a spicier dish, leave some of the ribs and seeds in the jalapeno peppers.
I like to use both poblano peppers and jalapeno peppers in this dish. The poblano peppers are not traditional, but I find they add so much extra flavor and texture.
No food processor? A blender will work just as well.
Be sure to rinse your onions with cold water before you add them to the salsa. This will help temper their flavor.

Nutrition