Salsa Verde
Recipe Details
- Level: Easy
- Yield: 5 cups
- Total Time: 40 minutes
- Active Time: 15 minutes
Nutritional Information
Per Serving (1 of 10 servings): 85 calories | 6g total fat | 1g saturated fat | 7g carbohydrates | 2g dietary fiber | 4g sugar | 1g protein | 0mg cholesterol | 268mg sodium
Ingredients
- 2 pounds fresh tomatillos, husked and thoroughly rinsed
- 2 fresh jalapeo peppers
- 1 medium white onion, cut into quarters
- 4 tablespoons olive oil
- 4 garlic cloves, unpeeled
- 1/2 cup loosely packed fresh cilantro leaves
- Juice from 1/2 a lime
- Kosher salt, to taste
Instructions
- Preheat your oven to 450F (230C).
- Arrange the tomatillos, jalapeos, and onion wedges on a baking tray. Drizzle with 1 tablespoon of olive oil and roast for about 7 minutes. Turn the vegetables, add the garlic cloves, and continue roasting until softened with charred spots, approximately 7-8 more minutes. Allow to cool.
- Peel the roasted garlic and remove stems and seeds from the jalapeos. Transfer the roasted vegetables to a food processor and pulse until mixed but still slightly chunky. Add the cilantro, lime juice, and 1 teaspoon salt, then pulse again until combined. With the processor running, slowly drizzle in the remaining 3 tablespoons of olive oil until the salsa reaches a slightly loose but not completely smooth consistency. Adjust salt to taste.
- Serve with tortilla chips, or use as a vibrant topping for tacos and burritos.
