Description
A vibrant and tangy Tomatillo Salsa Verde recipe featuring roasted tomatillos, jalapeños, onion, and garlic blended into a fresh, zesty salsa perfect for dipping or as a topping for your favorite Mexican dishes.
Ingredients
Scale
Vegetables
- 1 ¾ lbs. tomatillos (husks removed)
- 1 medium onion (sweet or white)
- 1-2 jalapeño peppers (or serrano peppers)
- 4-6 garlic cloves
Additional Ingredients
- 2 Tbsp. oil (avocado or olive)
- ½ cup cilantro leaves (packed)
- 1 Tbsp. lime juice (freshly squeezed)
- 1 tsp. salt
- ¼ tsp. black pepper
Instructions
- Preheat Oven: Preheat your oven to 450°F to prepare for roasting the vegetables, which enhances their flavors.
- Prepare Tomatillos: Remove husks and stems from tomatillos, then rinse and scrub to eliminate the sticky coating.
- Prepare Peppers: Trim stems from jalapeños or serranos, cut them in half lengthwise, and remove all seeds for milder heat.
- Prepare Onion: Trim the ends off the onion, peel off the outer skin, and cut it into quarters.
- Arrange Vegetables: Place tomatillos stem-side up, jalapeños skin-side up, quartered onion, and garlic cloves on a large baking sheet.
- Oil Vegetables: Drizzle the oil over all the vegetables and rub it into their skins to promote roasting and flavor absorption.
- Roast Vegetables: Roast in the oven for 20-25 minutes, until tomatillo skins brown. Remove garlic after 15 minutes to prevent burning.
- Transfer to Food Processor: Add roasted vegetables, peeled garlic, and any oil left on the baking sheet to a food processor along with cilantro, lime juice, salt, and black pepper.
- Pulse Ingredients: Pulse 10-20 times, scrape down the bowl sides, then continue pulsing 40-50 times until desired salsa consistency is achieved.
- Serve or Store: Serve immediately or refrigerate up to 24 hours for enhanced flavor; keeps 4-6 days refrigerated in airtight container or 2-3 months frozen.
Notes
- Removing seeds from peppers reduces heat; keep them for more spice.
- Roasting intensifies the salsa’s flavor; don’t skip this step.
- Use fresh lime juice for the best tangy taste.
- For a smoother salsa, pulse longer in the food processor.
- Store salsa in an airtight container to maintain freshness.
