Super Easy Salsa Verde. Pan roasted for extra flavor and pureed with garlic, jalapeno, cilantro and lime juice. Only 7 ingredients!
To me there is no better snack than chips and salsa. They are the #1 reason I love to go to Mexican Restaurants. Well that and the enchiladas.
This Salsa Verde packs a little heat and tons of flavor thanks to the tomatillos. Tomatillos are mildly sweet and slightly more sour than a regular red tomato. The tomatillos can be eaten raw or boiled but I prefer them roasted.
This Salsa Verde is so simple to make. Just tomatilllos, jalapeno and onion roasted in a pan and pureed with garlic, lime juice and cilantro.
This salsa is great for dipping or serving alongside chicken or steak. I love to serve this salsa with my homemade tortilla chips.
I took the seeds out of the jalapeno to keep the salsa semi mild. You can keep the seeds in for a spicier salsa.
To get the husks off of the tomatillos I like to soak them in a large bowl of luke warm water. This helps to peel the husks and gets the stickiness off of the tomatillos.
This salsa is super easy to make and fool-proof. Add the tomatillos, jalapeno and onion to a large skillet with 1 teaspoon olive oil. Saute until caramelized on the outside flipping halfway. Add to a blender along with the rest of the ingredients and blend. Place in the refrigerator to cool.
Best of all this salsa can be made in 10 minutes!
This salsa is so easy to make and tastes way better than store bought! Serve this tonight alongside my Classic Margarita!
Super Easy Salsa Verde
- 1 teaspoon olive oil
- 1 1/2 pounds tomatillos husks removed
- 1 jalapeno
- 1/4 of a medium onion
- 2 garlic cloves
- 1/2 cup cilantro
- 1 tablespoon lime juice
Add olive oil, tomatillos, jalapeno and onion to a large skillet. Saute on high heat until caramelized on both sides, about 3-4 minutes.
Transfer to a blender or food processor and add in garlic, cilantro and lime juice. Blend until combined. (You may have to do this in two batches).
Place in the refrigerator to chill.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!