Description
Tomatillo Salsa Verde is incredibly delicious. Not only is it easy to make, but it’s also hands down better than any store-bought product. It really is! Give this salsa recipe a try. It will take your favorite Mexican food to the next level. I promise!
Ingredients
1 lb. Tomatillos, husks removed and cut into quarters
1/2 Half White Onion (or 1 small) cut into quarters
2 Serrano Peppers halved and seeded
4 Cloves of Garlic (in the skins)
Small handful of Cilantro with stems
Juice of 1 Lime
1 Teaspoon of sugar (or honey)
1/8 Teaspoon of Cumin
1 T Olive Oil
1/2 Teaspoon of Salt (or to taste)
Avocado-Optional
Instructions
- Turn the oven on to broil.
- Put the quartered cut tomatillos and onions into a bowl, along with the halved and deseeded serrano peppers, and gloves of garlic which still have their skins. Add the olive oil, cumin, and salt. Toss together until everything is well coated.
- Spread everything out on a baking sheet lined with parchment paper and place the oven on the lowest rack.
- After about 10 minutes under the broiler, check the ingredients and stir. Continue broiling for another 5 minutes or so. The tomatillos, onions, and peppers will be browned and roasted but not burnt.
- In a Nutribullet, Vitamix, or blender, blend together the roasted ingredients (be sure to squeeze the garlic out of the skins) along with the cilantro, lime juice, and sugar. If you would like a creamy salsa you can add avocado at this point. It’s optional though.
Notes
Add 1/2 and avocado for a creamier salsa
Jalapeno peppers, which are not as hot as Serrano peppers, can be substituted in the salsa
Tomatillo Salsa Verde can be kept in an airtight container for up to 4 days in the refrigerator
- Prep Time: 15
- Cook Time: 15
- Category: Salsa
- Method: Roast and puree
- Cuisine: Mexican
Keywords: tomatillo salsa verde, salsa verde, green salsa, tomatillo salsa, tomatillo sauce, roasted tomatillo salsa