A simple, yet gourmet, salsa verde that perfectly combines the slightly charred elements of tomatillos, jalapeños, and onions, with the freshness of limes, garlic, and cilantro
I’m crazy about salsa. Salsa in pretty much any and every form is perfection, and my go to condiment, dip, or even salad dressing! While I love all types, salsa verde is definitely at the top of my list because of the uniqueness of tomatillos. Tomatillos are not something I eat everyday, which is what makes this salsa a little more fun. What else makes this recipe fun? The serious lack of meticulous chopping often associated with salsa. This is all about getting to eat delicious salsa as quickly and efficiently as possible!
Yields 2 cups
Ingredients:
16 ounces tomatillos (approximately 6), husks removed
2-3 jalapeños
1 large sweet onion (or medium regular onion), roughly chopped
½ teaspoon salt
2 limes, juiced
2 cloves garlic
½ cup cilantro, roughly chopped
Directions:
Place whole tomatillos, jalapeños, and chopped onion on a parchment paper lined baking tray and broil for 10-15 minutes, keeping a close eye near the end.
Transfer the broiled vegetables and the remaining ingredients, except cilantro, to the bowl of a food processor or blender. Blend until everything is well combined, but not pureed.
Add the cilantro and pulse a few more times to thoroughly incorporate.
Enjoy!
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