Ingredients
1 lb (8-10 medium) Tomatillos, husked and rinsed
2-3 Serrano or jalapeño chiles
½ medium White onion, quartered
1 cup Fresh cilantro leaves and stems, packed
1 Garlic clove, peeled
2-3 tbsp Fresh lime juice
1 tsp Salt (to taste)
Instructions
1. Prep: Husk and rinse tomatillos to remove the sticky film. Quarter them.
2. Boil: In a saucepan, boil tomatillos and chiles in salted water for 8-10 minutes until they turn a muted olive-green color and are tender.
3. Blend: Drain and transfer tomatillos and chiles to a food processor. Add onion, cilantro, and garlic. Pulse until you reach your desired consistency (chunky or smooth).
4. Season: Add lime juice and salt. Pulse to combine. Taste and adjust acidity or salt as needed.
5. Rest: Transfer to a jar and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Pro-Tips:
• For a smoky “Salsa Verde Asada,” skip boiling and broil the tomatillos and chiles until blackened in spots before blending.
• To control heat, remove seeds and membranes from chiles before boiling; to increase heat, keep them in.
• If the salsa is too tart, add a small pinch of sugar or a piece of raw onion to balance the acidity.
Variations:
• Avocado Salsa Verde: Blend in one ripe avocado for a creamy, richer texture perfect for fish tacos.
• Fire-Roasted: Char the tomatillos and chiles directly over a gas flame before boiling for a deeper charred flavor.
• Extra Bright: Use more lime juice and cilantro for a neon-green, fresh version.
- Prep Time: 10
- Cook Time: 10
- Category: Salsa
- Method: Boil & Blend
- Cuisine: Mexican