Salsa Verde: Easy with maximum flavor!
Fail-proof green salsa. Broil, bake, or grill for maximum flavor.
Video instruction below:
WATCH THIS RECIPE HERE! Easily adjust the heat for kids or crank it up for the pepper head in your house. Our friend Frankie taught us this recipe on a Weber charcoal grill and we adapted it to the oven (it was raining when we made this recipe):
"It's so delicious! I just used it on my breakfast burrito." -Spencer (audio engineer for this YouTube video)
Salsa Verde or Green Salsa is easily our favorite salsa in the house. You will almost always find it in the fridge. Great for tacos, nachos, eggs, roasted potatoes, veggies and whatever else you love to eat. Salsa Verde originates from Mexico and has been adapted world wide for every occasion. We get asked for the recipe every time we share with friends and family. We like it hot but don't be scared, this recipe is fail-proof and fun to tweak. Get pumped for home-made Salsa Verde!
Video instructions below:
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
12-20 Tomatillos depending on size. Husk removed and cleaned.
½ White Onion
Head of Cilantro
4-? Roasted garlic cloves
1-? Jalapeno or Serrano
Salt and pepper to taste
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Henckels Chef Knife https://amzn.to/3BjirHk
Cutting Board https://amzn.to/3JtgPNX
Sheet pan https://amzn.to/3sJ1vG3
Video Instructions HERE
Set oven to broil high and line baking sheet with foil.
Remove husk from tomatillo's. Quarter onion and remove outer membrane. Wash peppers and cilantro.
Cut head off of garlic, rub with olive oil and wrap tight in foil. Place on baking sheet with tomatillos, peppers, and onion.
Broil High for 8 minutes. Flip ingredients and broil for 5 minutes or until tomatillos are plump (not popped), peppers are charred, onion is soft and garlic is roasted. Note - the garlic may need more time so place the foil wrapped garlic ball in the onion until roasted.
While roasting, cut lower stems from cilantro and lime in half - set aside until ready to blend.
Remove tops of pepper(s), onion buts, squeeze garlic from garlic head, and throw into blender with cilantro, salt and pepper, squeeze lime into blender. Blend on high until smooth consistency. If too thick, add a dash of water. Taste and adjust flavor. Note - if too salty add a dash of white vinegar to balance it out.
Serve or store in the fridge. It should keep in the fridge for 5 days but we doubt it will last that long.
Try it out and share what you think!