Salsa Verde
Bright, tangy Mexican salsa made with tomatillos, cilantro, and jalapeños. Perfect for pollo en salsa verde or any grilled chicken dish.
- Total time
- 12 min
- Servings
- 8
- Calories
- 28
- Protein
- 1g
freshsimplemexicanvegetariangluten-freedairy-freevegansmooth
Ingredients
- 1.5 lbs tomatillos, husked and rinsed
- ½ medium white onion
- 1 whole jalapeño
- ½ cup fresh cilantro
- 1 whole lime, juiced
- ½ tsp salt
Instructions
- 1
Heat a cast iron skillet over medium-high until very hot, ~2 minutes.
- 2
Add tomatillos, halved onion, and jalapeño. Char 6-8 minutes, turning occasionally, until blackened and soft.
- 3
Transfer charred vegetables to a blender. Add cilantro, lime juice, and salt.
- 4
Blend until chunky-smooth, ~1 minute. Don't over-blend; texture should have texture.
- 5
Taste and adjust salt and lime juice. Serve warm or at room temperature.
Tools you’ll need
- 12-inch cast iron skillet
- blender
- knife and cutting board
- serving bowl
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