I thought I knew salsa verde. We were always buds, but now, we may be lovers! Hahahaha! No seriously though, making your own salsa verde is so gratifying and flavorful. Fire roasting the ingredients is an absolute game changer!
The Food Artist and I put fresh tomatillos to work in this delicious salsa verde. When you make it yourself, you can dial in the spice factor to suit your tastes without sacrificing flavor. Our version is on the mild side, a perfect crowd pleaser, but the flavors sing!
Try this salsa verde and let us know what you think. It’s great with everything from the classic Mexican fare of tacos, enchiladas, and fajitas to your morning eggs and quick weeknight chicken dinners. So good!
- 1½ lb tomatillos
- 2 jalapeno peppers
- 2 pasilla or poblano peppers
- ½ of a white onion, chopped
- 4 garlic cloves
- ½ cup cilantro leaves
- 2 tablespoons fresh lime juice (~2 limes)
- 3 teaspoons kosher salt
- Adjust oven rack about 6 inches below the broiler and set broiler to HIGH.
- Place the tomatillos and peppers on a rimmed baking sheet and broil for about 15 minutes, rotating every 5 minutes. The peppers and tomatillos should bubble and have blackened blisters. Remove from the oven and cool to room temperature.
- Once cool, remove the tomatillo husks along with the stems and seeds from the peppers and transfer to a food processor fitted with a chopping blade. Add the onions, garlic, cilantro, lime and salt and pulse until slightly chunky. Store in an airtight container for up to 1 week.