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

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.

Questions

How long does Salsa Verde keep?

Refrigerated in a sealed jar, it keeps 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. Every ingredient in this entry carries precomputed half and double quantities, 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.

Serve it with

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