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Salsa Verde (Green Salsa)

I make this salsa when I want something brighter than regular red salsa - the roasted tomatillos give it this perfect tangy bite that works great with chips or tacos.
prep time15 minutes
cook time10 minutes
total time25 minutes
Print Recipe

Ingredients

Ingredients (~4 cups)

  • ~2 lbs tomatillos, husked
  • 1 jalapeño, stem removed
  • 1 medium yellow onion, ~1 cup, diced , rinsed under cold water
  • 1/3 cup chopped cilantro
  • 2 cloves garlic, minced
  • 3/4 tsp salt, or to taste
  • 1/2 tsp sugar, or to taste
  • 1 1/2 Tbsp fresh lime juice
  • 1/4 cup water, plus more as needed

Instructions

  • Preheat broiler to high with rack 4 inches below element.
  • Place tomatillos and jalapeño on baking sheet and broil 4-5 minutes until top is charred.
  • Flip and broil opposite side 3-5 minutes until charred.
  • Slice jalapeño and add to food processor with onion, cilantro, garlic, salt, sugar, lime juice, and water.
  • Add roasted tomatillos and their juices.
  • Pulse to create coarse purée, avoiding over-blending.
  • Adjust seasoning and consistency with additional water if needed.

Notes

Salsa keeps refrigerated for one week and tastes better after resting a few hours.