Salsa Verde
Ingredients
- • 450 g fresh tomatillos, husked
- • 2 item jalapeño peppers
- • 60 g white onion, diced
- • 2 cloves garlic
- • 30 g fresh cilantro leaves
- • 30 ml lime juice
- • 5 g salt
Instructions
- 1
Remove the papery husks from the tomatillos and rinse them under warm water to remove any stickiness.
- 2
Place the whole tomatillos and jalapeños in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the tomatillos turn pale green and soften slightly.
- 3
Drain the tomatillos and jalapeños and let them cool for a few minutes.
- 4
Remove the stems from the jalapeños. For a milder salsa, remove the seeds as well.
- 5
Place the cooked tomatillos, jalapeños, diced onion, garlic, cilantro, lime juice, and salt in a blender or food processor.
- 6
Pulse several times until you reach your desired consistency - chunky or smooth.
- 7
Taste and adjust seasoning with additional salt or lime juice as needed.
- 8
Let the salsa rest for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant salsa verde transforms simple ingredients into pure magic - it's the secret to elevating everything from tacos to grilled chicken. Don't be intimidated by tomatillos; they're incredibly forgiving and create that perfect tangy-spicy balance every time."
