Homemade Salsa Verde Recipe (Tomatillo Salsa)


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)

DIRECTIONS:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

SALSA CAN BE KEPT IN AN AIR TIGHT CONTAINER FOR UP TO 5 DAYS.

NOTES:
  • 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

Original recipe visit: Homemade Salsa Verde (Tomatillo Salsa) @ littlespicejar.com

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