This salsa verde is loaded up with fresh tomatillos for an authentic homemade salsa that is so much better than the kind from the store! It is such a light and fresh salsa with just the right amount of lime that compliments the cilantro flavor and the heat of the jalapeno, just perfect! Pair it with chips, add it to dip, or use it to top off some of your favorite burritos, tacos, and more!
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Instructions
Roasted Method
Arrange the sliced vegetable skin side up on it on a parchment paper lined baking sheet.
Make sure that the sliced vegetables are roughly the same size to roast them evenly, and leave the garlic cloves unpeeled.
Set your oven to broil(on high, if you have that option) and broil the vegetables for about 8 minutes. They should have a nice charred and blistered appearance when ready to remove from the oven.
Remove vegetables that are done before the others, if necessary.
Continue to the "blend" stage when all veggies are done being roasted.
Blend
Peel the raw, roasted or grilled garlic cloves.
Combine all of the ingredients in your food processor or blender, blitz until rough chopped or blend until smooth, depending on your preferences.
Taste and add more lime juice or salt, if needed.
Refrigerate the salsa verde once cooled, or serve immediately. Enjoy!
Notes
If you use the smoker option, your onion will have a more subtle flavor so you may want to use a whole onion to smoke. Begin blending with a quarter of your onion at a time.
We frequently skip roasting the vegetables and serve this in a raw version. It is equally wonderful!
If roasting your veggies, try to chop them all the same size (and buy tomatillos that are similar in size). This will help them to cook evenly.