Although this may seem like just a salsa, I use it in many different ways in my kitchen. Other than enjoying it with tortilla chips, I like to add couple tablespoons of the salsa in with curries, soups, rice, Spanish beans, etc. You can make this more or less spicy, depending on how many jalapeños you add. This recipe as is results in very moderate heat, but feel free to add more hot peppers. Alternatively, you can leave them out entirely if you don’t want any heat at all.
Classic Salsa Verde (Add Anywhere For Deep & Vibrant Flavor)
- 15–20 tomatillos, peeled and sliced in half
- 3 cloves unpeeled garlic cloves
- 1 white onion, chopped
- 2 jalapeños, with seeds
- juice from 1/2 lime
- 3/4 cup fresh cilantro
- salt and black pepper to taste
1. Bring your oven to a broil.
2. Line a cookie sheet with aluminum foil. Add the tomatillos and garlic cloves.
3. Broil for 6–8 minutes, until the skins of the tomatillos begin to blacken.
4. Remove from oven and peel the garlic. Add the garlic and tomatillos to a blender.
5. Add the remaining ingredients to the blender and blend until desired chunkiness is reached.
6. Season with salt and pepper to taste.
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
Photo: Lauren Sacerdote