Salsa Verde

Name: Salsa Verde
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Southwestern
Ingredients: 2 lbs tomatillos, husked; 4 jalapeno peppers, halved, stemmed; 1/2 white onion, quartered; 4 garlic cloves, smashed; 1/2 cup fresh cilantro, packed; 2 tbsp fresh lime juice; 1/2 tsp kosher salt

Bright, tangy green salsa made from charred tomatillos, jalapeños, and white onion, finished with fresh cilantro and lime. A foundational Southwestern condiment.

25 minEasyServes 635 cal/serving

SouthwesternSauceStovetopVeganGluten-Free

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Ingredients

2 lbs tomatillos, husked
4 jalapeno peppers, halved, stemmed
1/2 white onion, quartered
4 garlic cloves, smashed
1/2 cup fresh cilantro, packed
2 tbsp fresh lime juice
1/2 tsp kosher salt

Instructions

1

Place 2 lbs tomatillos, husked and 4 halved, stemmed jalapeno peppers in a dry skillet over medium-high heat. Char for 8-10 minutes, turning occasionally, until blackened spots appear and they soften.
2

Transfer charred tomatillos and jalapenos to a blender with 1/2 quartered white onion, 4 smashed garlic cloves, 1/2 cup fresh cilantro, 2 tbsp fresh lime juice, and 1/2 tsp kosher salt.
3

Blend until you reach your desired consistency: chunky for texture, smooth for a silky sauce.
4

Transfer to a serving bowl and taste. Add more lime juice or salt as needed.
5

Serve at room temperature or chilled with tortilla chips, tacos, or any Southwestern dish.

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Questions

Is there a substitute for tomatillos in Salsa Verde?

The entry for Salsa Verde calls for 2 lbs tomatillos, husked. In its place: Canned tomatillos are a direct swap. Failing that, green tomatoes with a squeeze of lime are the closest.

Is Salsa Verde spicy?

Moderately. The heat in Salsa Verde comes from 4 jalapeno peppers, halved, stemmed. For a milder plate, remove the seeds and ribs from the jalapenos, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Salsa Verde?

One serving (the recipe makes 6) is about 35 calories, with 1 g protein, 7 g carbohydrate and 0 g fat, plus 1 g fiber.

How long does Salsa Verde keep?

Refrigerate Salsa Verde in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Salsa Verde?

Yes. As written it serves 6. Halved, the tomatillos drops from 2 lbs to 1 lb; doubled, it is 4 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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