How to Make Salsa Verde

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Canned tomatillos are often less expensive and still provide a similar flavor.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Banana peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is a budget-friendly alternative.

Remove the husk from the tomatillos if present.

Wash the tomatillos, jalapeños, and cilantro to remove any stickiness.

Preheat the oven to 450 degrees Fahrenheit.

Chop the onion roughly and place it on a baking sheet with the tomatillos and jalapeños.

Drizzle oil over the vegetables and sprinkle with salt, ensuring they are evenly coated.

Wrap four garlic cloves in aluminum foil with a little oil and place them on the baking sheet with the other vegetables.

Roast the vegetables in the oven for 15 to 20 minutes, until the tomatillos are golden brown and squishy.

Remove the roasted vegetables from the oven and unwrap the garlic, pushing the cloves out of their skins.

Remove the stems from the jalapeños and tomatillos before placing them in the food processor.

Add half of the roasted vegetables to the food processor along with one jalapeño, some onion, and a few garlic cloves.

Add lime juice (about half), a heaping half teaspoon of salt, a tablespoon of oil, and cilantro to taste into the food processor.

Blend until smooth, adding water if necessary to reach desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary