World's Best Spicy Chunky Salsa Verde

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: green bell peppers

Serrano peppers add more heat while green bell peppers are milder and cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar fresh flavor, while spinach is more affordable.

Remove the husks from the tomatillos and rinse them under cold water.

Weigh the tomatillos; there should be about a pound, which is roughly 10 tomatillos.

Blister the skin off the poblano peppers over an open flame until the skin is charred.

Place the blistered peppers in a bowl and cover with plastic wrap for 30 minutes to loosen the skins.

In a 12-inch frying pan, add rough chopped white onion and smashed garlic cloves over low heat to sweat for about 20-30 minutes until they start to color.

Add 1/4 cup of water to the pan to deglaze it and help cook the tomatillos.

Once the onions are starting to get color and the tomatillos are soft, remove the skins from the poblano peppers and chop the flesh, discarding the seeds and stems.

Slice the jalapeño, removing the seeds and core, and add it to the food processor along with the cooked tomatillos, onions, and garlic.

Add a handful of cilantro to the food processor, along with a good pinch of salt and the juice of one lime, squeezing it in well.

Blend the mixture until desired consistency is reached, adjusting seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary