Fresh Salsa Verde with Charred Nopales
Bright, tangy salsa verde made with fresh tomatillos, cilantro, and jalapeño — served with tender charred nopales (cactus paddles). Vegan, fresh, and ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 6
- Calories
- 35
- Protein
- 1g
freshcasualmexicanveganvegetariangluten-freedairy-freevegan
Ingredients
- 1 lb fresh tomatillos, husked and rinsed
- ½ cup fresh cilantro, loosely packed
- 1 whole jalapeño, seeded if you prefer less heat
- ¼ whole white onion, quartered
- 1 lb fresh nopales (cactus paddles), cleaned and sliced into strips
- 1 whole lime (juiced)
Instructions
- 1
Pulse tomatillos, cilantro, jalapeño, and onion in a food processor until chunky-smooth, ~45 seconds. Season with salt to taste.
- 2
Heat a dry skillet over high heat. Add nopales and cook, stirring occasionally, until tender and lightly charred, about 5 minutes.
- 3
Transfer nopales to a serving bowl. Pour salsa verde over the top.
- 4
Squeeze lime juice over everything. Stir gently and serve at room temperature or warm.
Tools you’ll need
- food processor
- 12-inch skillet
- wooden spoon
- serving bowl
- knife and cutting board
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