Description
Salsa verde is one of those sauces that elevates even the simplest meals with vibrant freshness and a gentle kick of heat. This recipe combines roasted tomatillos, chili pepper, garlic, and fresh cilantro for the perfect balance of acidity, smokiness, and brightness, ideal for tacos, grilled meats, nachos, and so much more.
Ingredients
Scale
- 450 g fresh tomatillos, husked and rinsed
- 1 serrano pepper (or jalapeño for a milder version), stem removed
- 2 cloves garlic, unpeeled
- 1/2 cup fresh cilantro leaves
- 1/3 cup diced white onion
- 1 tablespoon fresh lime juice
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
Instructions
- Place the tomatillos, chili pepper, and garlic cloves on a baking sheet.
- Broil for about 10 minutes, flipping halfway through, until softened and charred. This step adds depth and a subtle smoky flavor.
- Squeeze the roasted garlic out of its peel into a blender or food processor.
- Add the tomatillos, the chili pepper and its juices, cilantro, onion, lime juice, salt, and cumin if using.
- Blend until smooth or pulse lightly for a chunky texture.
- Taste and add more salt or lime juice if needed. Tomatillos vary in acidity, so a final adjustment is often helpful.
- Refrigerate the salsa for at least 1 hour to allow the flavors to meld.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: dip, sauce
- Cuisine: mexican cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 25 kcal