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!
Calories 38 kcal
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
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.
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.
Calories: 38 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 293 mg | Potassium: 284 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 280 IU | Vitamin C: 29 mg | Calcium: 11 mg | Iron: 1 mg