Salsa Verde

Name: Salsa Verde
Yield: About 350 ml (1½ cups)
Ingredients: 450 g (1 lb) tomatillos, husked and rinsed; 1-2 serrano or jalapeño peppers (seeded for less heat); ½ medium white onion, quartered; 2 cloves garlic, unpeeled; 30 g (1 cup) fresh cilantro (stems and leaves); 1 Tbsp fresh lime juice; ½ tsp fine sea salt

A bright, tangy green sauce that goes on everything — tacos, eggs, grilled fish, roasted vegetables.

About 350 ml (1½ cups)

Yield

20 minutes

Time

Refrigerator for 1 week. Freeze for up to 3 months.

Keeps

A bright, tangy green sauce that goes on everything — tacos, eggs, grilled fish, roasted vegetables.

Ingredients

450 g (1 lb) tomatillos, husked and rinsed
1-2 serrano or jalapeño peppers (seeded for less heat)
½ medium white onion, quartered
2 cloves garlic, unpeeled
30 g (1 cup) fresh cilantro (stems and leaves)
1 Tbsp fresh lime juice
½ tsp fine sea salt

Method

Place the tomatillos, peppers, onion quarters, and garlic on a foil-lined baking sheet. Broil on high for 5-7 minutes until charred on top. Flip and broil 3-5 minutes more. (Alternatively, dry-roast in a hot skillet.)
Peel the garlic cloves. Transfer everything — including any juices on the baking sheet — to a blender or food processor.
Add the cilantro, lime juice, and salt. Pulse until you reach your desired texture (chunky or smooth).
Taste and adjust lime, salt, and heat.
*Storage:** Refrigerator for 1 week. Freeze for up to 3 months.

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