Description
This vibrant salsa verde comes together in about 20 minutes and is perfect for tacos, grilled meats, or as a dip with tortilla chips.
Ingredients
Scale
- 1½ lbs tomatillos, husked and rinsed
- 1–2 jalapeños, seeded for milder taste
- ½ cup chopped white onion
- ¼ cup packed fresh cilantro (or parsley)
- 2–4 tbsp lime juice (to taste)
- ½–1 tsp salt
- Optional: 1–2 ripe avocados for creaminess
Instructions
- Preheat the broiler and position the rack about 4 inches from the heat.
- Broil tomatillos and jalapeños for about 5 minutes on each side until blistered and charred.
- In a food processor, combine chopped onion, cilantro, lime juice, and salt.
- Add the roasted tomatillos and jalapeños into the processor and pulse until mostly smooth with some texture.
- For a creamy version, allow salsa to cool and blend in ripe avocado.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days. Freezing is also an option, keeping well for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg