Salsa Verde Recipe
Homemade Salsa Verde! This easy to make salsa is loaded with fresh ingredients making this a perfectly healthy dip or sauce to use for dipping chips into, making enchiladas, or pouring over some tacos. Don’t buy the jar versions anymore! This recipe is quick to make at home.
- 1½ lb fresh tomatillos husks removed
- 1 jalapeno de-seeded, membranes removed
- ½ white onion roughly chopped
- 2 cloves garlic smashed
- ½ cup cilantro
- juice from 1/2 lime
- ½ tsp salt
- ½ tsp ground cumin
Preheat oven to 400℉. Prepare large baking sheet with a silicone baking mat, foil, or parchment paper.
Remove husks from tomatillos and rinse with water to clean.
Slice tomatillos in half.
Prepare large baking sheet by laying out all the tomatillos, cut side down, halved jalapeno, chopped onion and garlic cloves.
Bake in oven for 15-20 minutes until the tomatillos are softened. Then broil for an additional 3-5 minutes to get additional color to the skins of the tomatillos.
Remove from the oven and allow to cool briefly.
Add the all ingredients to a food processor. Blend for about 30 seconds until all ingredients are mixed and combined and there are no large pieces remaining.
Add water as needed to thin out the salsa to your preference.
Store in a sealed container in the refrigerator. Can store for about 1 week.
To boil ingredients: add the tomatillos (whole but with husks removed), onion and jalapeno into a large pot. Cover with water and boil for about 20 minutes until soft.
Peppers: If you prefer more heat, you can opt for a Serrano pepper, or add a portion of a Serrano pepper to taste. For less heat an Anaheim pepper can be used.
Serving: 1g | Calories: 43kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 324mg | Fiber: 2g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 17mg | Calcium: 12mg | Iron: 1mg