Mexican Salsa Verde - Little Sunny Kitchen

Prep Time 5

Cook Time 10

Total Time 15

Preheat the broiler, and adjust the oven rack to the top position.
Place the husked tomatillos and jalapeños on a rimmed sheet pan lined with foil. Broil for about 5 minutes, then flip and broil for 5 more minutes or until the tomatillos have slightly blistered and blackened. Remove from the oven.
In a food processor, combine chopped onion, garlic, cilantro, lime juice, salt. Add the tomatillos and jalapenos as well, and blend until smooth but don’t over blend (it should stay a little chunky).
Adjust seasonings as desired (lime and salt), chill in the fridge, and serve with tortilla chips.

Adjusting Heat: Use 1 to 2 jalapeños depending on their size and your heat preference. For a milder salsa, use less; for more heat, consider using serrano peppers. Poblano peppers are a great alternative too.
Cilantro Stems are Okay: Don’t worry about removing all the cilantro stems; they’re packed with flavor. Just make sure to wash the cilantro well before using.
Make It Chunky: If you prefer a chunkier salsa, pulse the ingredients briefly in the food processor or chop some ingredients by hand and mix them in.
Taste and Adjust: After blending your salsa, taste it and adjust the seasoning if necessary. Sometimes a little more salt or a lime juice squeeze can enhance the flavors.
Storage: To keep your salsa verde fresh, store it in an airtight container in the fridge. It will stay good for 5 to 7 days.
Serving Size: This recipe yields 2 cups of salsa. A serving size is ¼ cup, perfect for individual servings or sharing.
Nutrition Note: Nutrition information is provided for each ¼ cup serving.