Salsa Verde Recipe (Mexican Green Salsa)

🧂 Ingredients

• 1 pound tomatillos
• 2-3 serrano peppers

  (or use jalapeno peppers for a milder salsa verde)
• 3 garlic cloves

  chopped
• 1 small white onion

  chopped (red onion is good, too)
• 1/2 cup chopped fresh cilantro
• Salt to taste

  (I use a teaspoon of sea salt)
• 1 tablespoon lime juice

  optional (about 1 small lime, or to taste)

Instructions

• 1 Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large
  lined baking sheet.
• 2 Slice 1 serrano pepper in half and set it on the baking sheet with the
  tomatillos, skin sides up.
• 3 Heat oven to 425 degrees F (220C). Roast the tomatillos and serrano peppers for
  15 minutes, or until the tomatillos begin to char slightly. The skins will
  darken and puff.
• 4 Remove and transfer to a food processor or blender. You can peel the serranos if
  you wish.
• 5 Add the remaining ingredients and process until smooth. Adjust for salt and
  serve. Or, refrigerate in a sealed container to let the flavors mingle. Great
  with tortilla chips!

Nutrition Info