Homemade Salsa Verde (Tomatillo Salsa)
Homemade tomatillo salsa or salsa verde. I dry roast the onions, tomatillos, garlic, and jalapeños to give them a nice smoky flavor. This recipe requires just a few ingredients and tastes like your favorite Mexican restaurants salsa-- if not BETTER!
Servings: 1 1/2 - 2 cups
Ingredients
- 1 ½ pounds tomatillos husked
- 1 small white onion quartered (peel removed)
- 1-3 jalapeños see notes
- 4 cloves garlic peel on
- ⅓ cup chopped cilantro more or less to taste
- 2 tablespoons lime juice
- ½ teaspoon salt or more to taste
Instructions
- Position a rack near the top of the oven. I use the highest preset closest to the broiler. Preheat the broiler for about 10 minutes before roasting the veggies.
- Add the tomatillos, white onions, jalapeño(s), and garlic on a baking sheet and bake for 8-10 minutes or until a nice char develops. Make sure to turn the baking sheet after 3-4 minutes. You don't want them to go for too long and burn completely so keep a close eye on it. Mine took 7 minutes on the dot. Remove from the oven and allow to cool for 5 minutes before handling.
- Peel the garlic, remove the tops of the jalapeños. If you'd like a mild salsa, remove the seeds from the jalapeño. This is optional, feel free to leave the seeds in if you prefer a spicier salsa.
- Add the ingredients to a food processor along with the cilantro, lime juice, and salt. Pulse to desired consistency. Pour the salsa into a serving bowl and serve immediately or let cool for several hours in the refrigerator in an air tight container.
Notes
- Salsa can be kept in an airtight container for up to 5 days.
- I used 1 jalapeño for this salsa and removed the tops and seeds because believe it or not I really enjoy a milder salsa verde. The spice levels will be as follows and will vary if you decide to leave the seeds in.
- 1 jalapeño = mild/medium - 2 jalapeños= medium - 3 jalapeños = HOT
