Ole! Fresh Salsa Verde

Total Time
15mins
Prep
8 mins
Cook
7 mins

My recipe for salsa verde.

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Ingredients

Nutrition

Directions

  1. FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
  2. ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
  3. BROIL until just lightly charred on top surface.
  4. REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
  5. SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
  6. PLACE tomatilloes and desired remaining ingredients into a food processor.
  7. PROCESS until smooth.
  8. ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
  9. SERVE any way you like.
  10. SNAP your fingers and shout,"OLE"!
Most Helpful

5 5

Delicious! I am a bit of a salsa snob, for I don't like most jarred salsas offered at the supermarket. Since I prefer the tanginess of salsa verde, I tried this recipe and got exactly what I was looking for. I doubled the recipe as written, but also added 2 garlic cloves (unpeeled) and 1/2 white onion onto the broiler pan and roasted them too. I cut the sugar in half, and pureed everything in a blender. After sitting a while, it got a little too thick, so I added about a teaspoon of water and it was just perfect. I may never buy jarred salsa again. Thank you! PS: This salsa would be AWESOME on chicken enchiladas!