Salsa Verde
Only 5 ingredients are needed to make this mild flavorful green salsa that's equally delicious with tortilla chips as it is served alongside your favorite Mexican dishes.
Equipment
- food processor or blender
Ingredients
- 8 large tomatillos
- 4 Jalapeño peppers
- 2 cloves garlic
- 2 limes, juiced
- 1 tsp kosher salt
Instructions
- Preheat oven to 400°F.
- Peel tomatillos and discard papery skins.
- Cut tomatillos in half and place them cut side down on a large baking pan.
- Cut jalapeño peppers in half, discard stems.
- Place jalapeño peppers skin side up on baking pan.
- Remove papery skin from garlic cloves.
- Place whole garlic cloves on the baking pan with the tomatillos and jalapeño peppers.
- Bake for 30-45 minutes until the skins of the tomatillos and Jalapeños start to blacken and char.
- Remove from oven and place roasted tomatillos, peppers and garlic cloves in the bowl of a food processor. Be sure to add all the accumulated juices in the pan as well.
- Add lime juice and salt and pulse until mixture is pureed and smooth.
- Transfer to an airtight container and refrigerate until ready to use.
- Salsa Verde will keep in the fridge for up to 1 week.