Description
This vibrant and tangy Salsa Verde recipe features broiled tomatillos, onions, garlic, and jalapeño for a smoky depth of flavor, blended with fresh cilantro and seasonings. Perfect as a zesty dip or topping, this easy salsa can be served warm, at room temperature, or chilled.
Ingredients
Vegetables & Herbs
- 1¼ lbs tomatillos, husked, rinsed, and quartered
- 2 small yellow onions, cut into 1-inch wedges
- 4 cloves garlic, peeled
- 1 jalapeño pepper, whole (seeds and ribs removed for milder salsa)
- ¾ cup packed fresh cilantro leaves, plus extra for serving
Seasonings & Oil
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ⅛ teaspoon sugar
Instructions
- Preheat Broiler: Set an oven rack approximately 5 inches beneath the heating element and preheat the broiler to high. Line a rimmed baking sheet with heavy-duty aluminum foil for easy cleanup.
- Broil Vegetables: Arrange the quartered tomatillos, wedge-cut onions, peeled garlic cloves, whole jalapeño pepper, and olive oil on the prepared baking sheet. Toss everything with your hands or a rubber spatula to coat evenly with the oil. Broil until the vegetables are softened and slightly charred, about 10 to 12 minutes, turning if necessary to ensure even cooking.
- Blend Salsa: Transfer the broiled vegetables along with their juices into a food processor fitted with a metal blade. Add salt, ground cumin, sugar, and fresh cilantro leaves. Pulse the mixture until the salsa is chunky but well combined. Taste and adjust seasoning with more salt or cumin if needed.
- Serve: Transfer the salsa to a bowl and sprinkle with additional chopped cilantro leaves for garnish, if desired. Serve the salsa warm, at room temperature, or slightly chilled depending on preference.
- Make Ahead & Storage: This salsa can be made up to 3 days in advance and stored in a covered container in the refrigerator. For longer storage, freeze in an airtight container for up to 3 months. Defrost in the refrigerator overnight before serving. Note that this recipe is not intended for canning.
Notes
- This salsa is best enjoyed within 3 days if refrigerated, or within 3 months if frozen.
- Removing the seeds and ribs from the jalapeño reduces the heat and makes a milder salsa.
- Broiling gives the tomatillos and other vegetables a smoky char that deepens the flavor.
- Adjust the texture by pulsing more or less in the food processor to your liking.
- This recipe is not suitable for canning due to acidity and preparation method.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Broiling
- Cuisine: Mexican
