Salsa Verde

As seen on

once upon a chef

Total Time

25 Minutes

Prep Time

10 Minutes

Cook Time

15 Minutes

Rating

(21)

Ingredients

3 cups

1¼ lbs tomatillos, husked, rinsed, and quartered
2 small yellow onions, cut into 1-inch wedges
4 cloves garlic, peeled
1 jalapeño pepper, left whole (or remove the ribs and seeds for a mild salsa)
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon ground cumin
⅛ teaspoon sugar
¾ cup packed fresh cilantro leaves, plus a bit more for serving

Beginner Gluten-Free Healthy Quick and Easy ...

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Preparation

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Step 1

Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with heavy-duty aluminum foil.

Step 2

Place the tomatillos, onions, garlic, jalapeño pepper, and oil directly on the prepared baking sheet and toss with your hands or a rubber spatula. Broil until softened and slightly charred, 10-12 minutes.

Step 3

Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, sugar, and cilantro and pulse until chunky. Taste and adjust seasoning, if necessary.

Step 4

Transfer to a bowl and sprinkle with chopped cilantro if desired. Serve the salsa warm, at room temperature, or slightly chilled.

Chef’s notes

This recipe is not meant for canning.

The salsa can be made up to 3 days ahead of time and stored in a covered container in the refrigerator.

The salsa can be frozen in an airtight for up to 3 months. Defrost in the refrigerator overnight before serving.

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Seasonal Recipes

Skill Level

other

Salsa Verde

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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