Broiled tomatillos and jalapeno blend into a tangy green salsa with garlic, onion and a handful of cilantro.
Blistered skins give Salsa Verde a little roasted depth without losing the tomatillos' sharp flavor. Brief blending leaves a softly textured sauce that clings to chips or grilled vegetables.
Remove the papery husks and rinse away the sticky coating before cooking. Let the roasted vegetables cool slightly before blending so the cilantro keeps a fresher color.
Method
Heat the broiler with a rack 6 inches below it. Put tomatillos, jalapeno, white onion and garlic on a rimmed sheet pan.
Broil for , turning halfway, until tomatillos soften and the skins blister. Remove garlic early if it browns quickly; cool for and peel.
Blend roasted vegetables and their juices with cilantro, salt and water until lightly textured.
Forkue tips
- Start with half the roasted jalapeno, then add the rest after tasting.
Storing and reheating
Refrigerate for 5 days or freeze for 2 months. Stir after thawing; serve cool or warm gently in a saucepan.
Made it?
Tap a star to rate it. It helps the next cook decide.
Nutrition per serving, estimated
Salsa Verde: FAQ
Can I boil the tomatillos instead?
Yes. Simmer until they soften and turn olive green, then drain before blending. The salsa will taste brighter and less smoky.
Can I use green tomatoes?
They are a different ingredient and usually need different seasoning. Tomatillos provide the characteristic tart flavor and body.
How do I store and reheat Salsa Verde?
Refrigerate for 5 days or freeze for 2 months. Stir after thawing; serve cool or warm gently in a saucepan.
How long does Salsa Verde take?
About 30 min in total: 15 min prep and 15 min cooking.
What do I need to make Salsa Verde?
The key ingredients are tomatillos, jalapeno, white onion, garlic and cilantro, plus pantry basics.
Any tips for Salsa Verde?
Start with half the roasted jalapeno, then add the rest after tasting.
