Salsa verde
This Salsa Verde is easy to make and tastes way better than store-bought! It packs a bit of heat from the jalapeños and tons of flavor. Serve with tortilla chips or use as a condiment and add a spoonful to tacos, a rice bowl or scrambled eggs.
INGREDIENTS —
1 ½ pounds tomatillos, quartered (about 10-12 medium), husked and rinsed
1 jalapeño, stemmed (use 2 for medium salsa)
½ cup chopped white onion (about ½ medium onion)
¼ cup fresh cilantro leaves
2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
½ teaspoon salt, to taste (add more if needed)
a pinch of cumin (to taste)
INSTRUCTIONS —
Heat the oven to 400 degrees.
Add quartered tomatillos and chopped onion to a baking sheet, drizzle with olive oil, then place in the oven for 20 minutes until tomatillos are blistered. Set aside to cool.
Once cooled, in a food processor or blender, combine tomatillos, onion (all the juices), jalapeño, cilantro, 2 tablespoons lime juice, salt, and cumin.
Pulse until the mixture is smooth—season to taste with additional lime juice and salt if desired.
Store in an airtight container in the refrigerator - salsa will thicken in a few hours and last up to 1 week!