Prep 8 mins
Cook 7 mins
My recipe for salsa verde.
- 453.59 g fresh tomatillo, husked and rinsed
- 1 whole fresh jalapeno pepper (seeded after roasting)
- 177.44 ml fresh cilantro leaves (1 bunch without stems)
- 29.58 ml fresh key lime juice
- 4.92 ml kosher salt
- 4.92 ml sugar
- 0 medium onion
- 1 small garlic clove
- 0.06-0.13 ml liquid smoke (adds smoky flavor to fresh method, measure carefully into a spoon first)
- FIRE-ROASTED METHOD: Fire-up the broiler; REMOVE tomatillo husks and rinse with warm water; remove stems from fresh jalapeno peppers.
- ARRANGE whole tomatillos and whole jalapeno pepper(s) on a broiler pan.
- BROIL until just lightly charred on top surface.
- REMOVE broiler pan when tomatillo skins are just lightly charred and split: USE a spoon or spatula to remove from broiler pan.
- SQUEEZE 2 tablespoons juice from kneaded fresh Key limes; remove leaves from 1 bunch fresh cilantro to make 3/4 cup.
- PLACE tomatilloes and desired remaining ingredients into a food processor.
- PROCESS until smooth.
- ADJUST to personal taste, if desired. It is now ready to serve, but may be simmered if desired to mellow flavor.
- SERVE any way you like.
- SNAP your fingers and shout,"OLE"!
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!