Fresh Salsa Verde
This fresh Salsa Verde Recipe is so flavorful and a perfect topper on your favorite Mexican cuisine or as a snack with tortilla chips!
Servings: 6 servings
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Food processor
Ingredients
- 1 lb tomatillos husks removed
- 1 Anaheim pepper
- 1 Jalapeño
- 4 Cloves garlic
- 1/3 Onion
- ½ cup Cilantro
- 1 Tbsp Lime juice
- 1 tsp Sugar
- ½ 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 to a well-sealed container. Salsa will keep for 1 week in refrigerator.