Homemade Salsa Verde Recipe
Broil or pan roast tomatillos and then blend together with garlic, onion, cilantro and lime juice to salsa verde perfection.
Servings - 5 cups
Ingredients
- 15 tomatillos leaves removed
- 2 Tbsp olive oil
- 1/2 small white onion chopped
- 2 small jalapenos seeded and sliced
- 4 garlic cloves
- 1/4 cup cilantro
- 2 Tbsp lime juice
Instructions
- Add the olive oil to skillet and heat until oil thins. Using tongs, place the tomatillos stem side down and "blister" on high heat for about 2-3 minutes. Once they brown and the skin starts to blister, flip over using the tongs and blister the other side. Once both sides are blistered, remove from heat.
- To the blender, add the blistered tomatillos, chopped onions, sliced jalapenos, garlic cloves, cilantro and lime juice. Blend until smooth, about 10 seconds.
- Transfer the homemade salsa verde to mason jars or other containers. Store in the fridge up to 7 days. See recipe ideas on this post for how to use this salsa verde in a meal. Enjoy!
- BROIL OPTION: You can also broil the tomatillos on a silicone mat lined baking sheet under a low broil for 4 to 5 minutes, or until skin begins to blister. Add to blender with other ingredients, as outline above.