I’m in love with this salsa verde recipe! My husband came home the other day with tomatillos and cilantro because our brother in law had too much of it, so it made its way home with with my hubby. I had never in my life made salsa verde or any salsa for that matter. Here I was with this stuff that I didn’t want to waste, so I did my research and decided it was definitely doable. Let me tell you, not only was it extremely easy, but it was incredibly delicious! My husband has already put in a request for me to make it again within the next week!
This salsa verde goes great as a simple chips and dip snack, but it also goes great with other meals like quesadillas, tacos, taco dips and enchiladas. If you want the salsa to have a bit of a kick, don’t devein the jalapeños after broiling. If you want less of a kick, then simply allow the pepper to cool, slice it open, and remove the seeds. I hope you enjoy this recipe as much as my family has and plan to make it really soon!
- 5-6 tomatillos husked and washed
- 2 jalapeno washed
- 2 garlic cloves
- ½ tsp salt
- ½ cup diced onion
- Handful of cilantro roughly chopped
- Turn broiler on high
- Line a pan with foil
- Put tomatillos and jalapeño on the pan and put about 4 inches below broiler
- Broil until blackish spots appear and then turn them over to broil other side (watch carefully) about 5 minutes each side
- While broiling chop up onions and cilantro
- Remove pan and add tomatillos and jalapeños to blender, food processor or use immersion blender
- Add garlic cloves salt and cilantro
- Do a rough blend
- When consistency is to your likely stir in chopped onions
- Taste and add more salt if necessary
- Serve with tortilla chips!