Salsa verde

This is a super-easy salsa recipe—great for those who are tomato overloaded, as the taste is distinctively different. A member of the nightshade family, tomatillos have much more of a tart flavor as compared to their other nightshade relatives (tomatoes in particular).

There are a few ways you can cook the tomatillos for this recipe:

• Broiling to char the onions and tomatillos (my preferred method)
• Oven roasting to provide some of the roasting flavor
• Charring on the grill or stovetop
• Boiling in a saucepan

The recipe below is written with the broiler method, as I find it’s the quickest and easiest.

1 pound (450 g) tomatillos, husked and rinsed
1 white onion, cut into large chunks
1 jalapeño, roughly chopped
~ juice of 1 lime
½ cup (13 g) cilantro
~ salt to taste

1. Preheat oven broiler and line a sheet pan (cookie sheet) with aluminum foil.
2. Cut tomatillos in half, and place tomatillos and onions on sheet pan in oven. Broil for 5–7 minutes or until slightly charred.
3. Place tomatillos and onions in food processor along with the jalapeño, lime juice, cilantro, and salt.
4. Pulse until salsa is desired consistency (you can add water if you like a slightly runnier salsa and yours is too thick).

Variation—This salsa is also really good with a little chipotle added, or some garlic. Get creative and make the recipe your own unique salsa! Try this salsa verde on your scrambled eggs next time.

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Salsa verde swaps tomatoes for tart tomatillos and delivers a bright, tangy salsa for anyone who is tomato-overloaded. Broiling the tomatillos and onion until slightly charred takes five minutes and layers in subtle smoke. Try it over scrambled eggs and you will make it weekly.

Pro Tips

• Husk and rinse the tomatillos well - the sticky film under the husk is bitter if it survives into the blender.
• Broil only until slightly charred, 5-7 minutes; fully blackened tomatillos push the salsa toward acrid.
• Pulse to your preferred texture and thin with a splash of water if it comes out thicker than you like.
• Grill or stovetop charring works too, and oven roasting gives the mildest roast flavor of the three methods.

Frequently Asked Questions

What should I serve salsa verde with?

The recipe's own favorite is scrambled eggs, and it stands in for tomato salsa on anything grilled.

Can I add garlic?

Yes - the variation invites garlic or chipotle stirred in for a smokier, deeper salsa.

How long does it keep?

A week in the refrigerator in a sealed jar. The flavor mellows and rounds after the first day.

Recipe Card

Stav Kogan

Salsa verde

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Servings: 4 servings

Calories: 25

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• Broiling to char the onions and tomatillos (my preferred method)
• Oven roasting to provide some of the roasting flavor
• Charring on the grill or stovetop
• 1 lb (450 g) tomatillos, husked and rinsed
• 1 white onion, cut into large chunks
• 1 jalapeño, roughly chopped
• ½ cup (13 g) cilantro
• Pulse until salsa is desired consistency (you can add water if you like a slightly runnier salsa and yours is too thick).

Method

 

1. Boiling in a saucepan
2. Preheat oven broiler and line a sheet pan (cookie sheet) with aluminum foil.
3. Cut tomatillos in half, and place tomatillos and onions on sheet pan in oven. Broil for 5–7 minutes or until slightly charred.
4. Place tomatillos and onions in food processor along with the jalapeño, lime juice, cilantro, and salt.

Nutrition

Calories: 25kcalCarbohydrates: 6gProtein: 1g

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