Authentic Salsa Verde Recipe

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Green tomatoes offer a similar tartness.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers provide comparable heat.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley can mimic the freshness of cilantro.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar adds acidity without citrus.

Preheat the oven to high broil.

Husk and rinse 1 pound of tomatillos under cold water to remove the sticky film.

Cut 2 jalapeños in half and remove the stems; keep the seeds for extra heat.

Remove the stem from 1 poblano pepper and remove the seeds.

Arrange the peppers skin side up and cut side down on a parchment-lined sheet pan.

Roughly chop 1/2 of a white onion and add it to the sheet pan along with 2 unpeeled garlic cloves.

Drizzle the vegetables with avocado oil.

Place the sheet pan in the top third rack of the oven and roast for about 10 to 15 minutes, checking for light charring.

Once roasted, let the ingredients cool slightly, then peel the skin off the poblanos and jalapeños.

Peel the roasted garlic cloves.

Add the peeled peppers, garlic, 1/4 small bunch of cilantro, and 3/4 cup of water to a blender.

Add 1 teaspoon of kosher salt to the blender.

Blend until a chunky consistency is formed, adjusting to a smoother consistency if desired.

Taste the salsa and add an additional 1/2 teaspoon of kosher salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary