Description
This fresh Salsa Verde Recipe is incredibly flavorful and a perfect topper on your favorite Mexican cuisine or served with tortilla chips!
Ingredients
Units
Scale
- 1 lb tomatillos, husks removed
- 1 Anaheim pepper
- 1 Jalapeño
- 4 Cloves garlic
- 1/3 Onion
- 1/2 cup Cilantro
- 1 Tbsp Lime juice
- 1 tsp Sugar
- 1/2 tsp Salt
Instructions
- Preheat oven to 400°.
- Remove husks from tomatillos.
- Wash and dry tomatillos and peppers. Place on a baking sheet along with peeled garlic cloves.
Roast for 10-12 minutes, until tops begin to brown. Watch carefully so it doesn’t burn! - Once roasted, remove from oven and let cool.
Cut off the stems of the peppers. Depending on spice level, remove ½ or or even all of jalapeño seeds if you’d like a mild salsa. - Place onion, cilantro, lime juice, sugar, and salt into food processor. When peppers and garlic have cooled, transfer to food processor and pulse until desired chunky consistency, being careful not to over-process. Enjoy immediately!
Notes
*Transfer salsa to a well-sealed container. Salsa will keep for 1 week in refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: sauces and dressings
- Method: baking, food processor
- Cuisine: Mexican