Salsa Verde
Total Time
25 Minutes
Prep Time
10 Minutes
Cook Time
15 Minutes
Rating
5 out of 5 stars
(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
How would you rate this recipe?
Preparation
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.
Step 5
Save recipe for the next time?
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.
