Homemade Salsa Verde
A delicious and easy green salsa that's great on it's own, or as a condiment to pretty much any veggie or protein.
Equipment
- Food Processor
Ingredients
- 1 lb tomatillos
- 2 medium jalapenos
- 3-4 cloves fresh garlic peeled
- 2 tbsp olive oil extra virgin
- 4 green onions chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh lime juice
- 2 tsp cumin dried
- 2 tsp oregano dried
- 1 tbsp honey optional
Instructions
- Step 1: Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
- Husk the 1 lb tomatillos and cut them in half. Arrange them on the baking sheet with the 2 medium jalapenos and 3-4 cloves fresh garlic. Drizzle everything with olive oil and toss to coat.
- Roast for 15-20 minutes, until the vegetables are tender and slightly charred. Let them cool for a few minutes before handling.
- Step 2: Once the roasted jalapeños are cool enough to handle, cut them in half and remove the seeds.
- Transfer the roasted veggies to a blender or food processor. Add the green onions, cilantro, lime juice, cumin, and oregano. Pulse until combined—but leave it a little chunky for texture.
- Step 3: Taste your salsa and adjust as needed:
- Want it sweeter? Add a drizzle of honey.
- Too thick? Add a splash of lime juice or water.
- Need more seasoning? Add a pinch of salt & pepper.
Notes
Serve immediately or store in an airtight container in the fridge for up to 5 days. You can also freeze it for longer storage.