Salsa Verde
Salsa verde is tangy, fresh, and slightly citrusy thanks to the natural acidity of tomatillos. Whether it’s mashed in a molcajete or blended until silky, the flavors come alive with onion, garlic, and peppers.
Ingredients
- 1 lb whole tomatillos
- 2 jalapeño peppers, stemmed, halved
- 1 poblano pepper, halved, deseeded, stemmed
- 1/2 white onion, roughly cut
- 3 garlic cloves , peeled
- Avocado oil
- 1/4 bunch of cilantro
- 3/4 cup water
- To taste salt (1 1/2 kosher)
Instructions
- Preheat the oven to high broil.
- Line a sheet pan with parchment paper and arrange the tomatillos, peppers (skin side up), onion, and 2 unpeeled garlic cloves in a single layer.
- Drizzle lightly with oil and broil on the third rack from the top for 10–15 minutes, until charred, cooked and blistered.
- Remove from the oven and let cool slightly. Peel the skins from the poblanos and garlic.
- Transfer all the roasted ingredients to a blender along with the remaining peeled raw garlic clove, cilantro, water, and 1 tsp kosher salt, or to taste. Blend until chunky or smooth, depending on your preference.
- Pour into a bowl and adjust salt to taste—I usually add another 1/2 tsp of salt. Enjoy!
Nutrition
Serving: 0.25cupCalories: 32kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 4mgPotassium: 245mgFiber: 2gSugar: 4gVitamin A: 234IUVitamin C: 43mgCalcium: 13mgIron: 1mg
Nutrition information is automatically calculated and intended as an approximation only.