Authentic Mexican Salsa Verde

Ingredients

• 1 pound (450g) tomatillos, husks removed 1 pound (450g) tomatillos, husks removed
• 2 jalapeno peppers 2 jalapeno peppers
• 1 small onion, roughly chopped 1 small onion, roughly chopped
• 2 cloves of garlic 2 cloves of garlic
• 1 cup (25g) fresh cilantro leaves 1 cup (25g) fresh cilantro leaves
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon (5ml) olive oil 1 teaspoon (5ml) olive oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 1g
• Fiber: 2g
• Salt: 150mg

Preparation

1. 1.
   Preheat the broiler in your oven.
2. 2.
   Place the tomatillos and jalapenos on a baking sheet and broil for 5-7 minutes, turning occasionally, until they are charred and softened.
3. 3.
   Remove the tomatillos and jalapenos from the oven and let them cool slightly.
4. 4.
   In a blender or food processor, combine the roasted tomatillos, jalapenos, onion, garlic, cilantro, lime juice, olive oil, and a pinch of salt.
5. 5.
   Blend until smooth, but still slightly chunky.
6. 6.
   Taste and adjust the seasoning with more salt if needed.
7. 7.
   Transfer the salsa verde to a bowl and let it sit for at least 30 minutes to allow the flavors to meld together.

Treat your ingredients with care...

• Tomatillos — Make sure to remove the husks before using. If you can't find fresh tomatillos, you can use canned tomatillos as a substitute, but the flavor may vary slightly.
• Jalapenos — Adjust the number of jalapenos according to your desired level of spiciness. For a milder salsa, remove the seeds and membranes from the jalapenos before roasting.

Tips & Tricks

• For a smokier flavor, you can roast the tomatillos and jalapenos on a grill instead of broiling them.
• If you prefer a thinner consistency, you can add a small amount of water or vegetable broth while blending.
• To make the salsa verde spicier, you can add a serrano pepper or a few drops of hot sauce.
• Store the salsa verde in an airtight container in the refrigerator for up to a week.
• The flavors of the salsa verde will develop and intensify if you let it sit in the refrigerator overnight before serving.

Serving advice

Serve the salsa verde as a dip with tortilla chips, or use it as a topping for tacos, enchiladas, grilled meats, or roasted vegetables. It also pairs well with quesadillas or as a condiment for Mexican-inspired sandwiches.

Presentation advice

Garnish the salsa verde with a sprig of fresh cilantro or a slice of lime to add a pop of color. Serve it in a colorful bowl or a traditional Mexican molcajete for an authentic presentation.