Serrano Lime Cilantro Salsa Verde
Serrano Lime Cilantro Salsa Verde
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 3 serrano peppers, stems removed, adjust to taste for heat
- 2 garlic cloves, peeled
- 1/4 white onion, roughly chopped
- 1/2 cup fresh cilantro, packed, roughly chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 cup water, as needed for consistency
Instructions
- 1
Preheat your oven broiler to high. Line a baking sheet with foil for easier cleanup.
⏱️ 2 min•🌡️ 500
- 2
Place the husked and rinsed tomatillos and the serrano peppers on the prepared baking sheet. Broil for 8 to 10 minutes, turning occasionally, until the tomatillos are softened and slightly charred, and the peppers are blistered.
⏱️ 10 min•🌡️ 500
- 3
Carefully transfer the charred tomatillos and serrano peppers to a blender. Add the peeled garlic cloves, roughly chopped white onion, packed cilantro, fresh lime juice, and ground cumin.
⏱️ 2 min
- 4
Blend the ingredients until smooth. If the salsa is too thick, add water, 1 tablespoon at a time, until your desired consistency is reached. Start with 1/4 cup and add more as needed.
⏱️ 2 min
- 5
Taste the salsa and season with salt, starting with 1/2 teaspoon, and adding more if necessary. Blend briefly to incorporate the salt.
⏱️ 1 min
- 6
Serve immediately with your favorite Mexican dishes, or transfer to an airtight container and refrigerate. The flavors will meld and deepen if chilled for at least 30 minutes before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Serrano Lime Cilantro Salsa Verde
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 3 serrano peppers, stems removed, adjust to taste for heat
- 2 garlic cloves, peeled
- 1/4 white onion, roughly chopped
- 1/2 cup fresh cilantro, packed, roughly chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 cup water, as needed for consistency
Instructions
- 1
Preheat your oven broiler to high. Line a baking sheet with foil for easier cleanup.
⏱️ 2 min•🌡️ 500 - 2
Place the husked and rinsed tomatillos and the serrano peppers on the prepared baking sheet. Broil for 8 to 10 minutes, turning occasionally, until the tomatillos are softened and slightly charred, and the peppers are blistered.
⏱️ 10 min•🌡️ 500 - 3
Carefully transfer the charred tomatillos and serrano peppers to a blender. Add the peeled garlic cloves, roughly chopped white onion, packed cilantro, fresh lime juice, and ground cumin.
⏱️ 2 min - 4
Blend the ingredients until smooth. If the salsa is too thick, add water, 1 tablespoon at a time, until your desired consistency is reached. Start with 1/4 cup and add more as needed.
⏱️ 2 min - 5
Taste the salsa and season with salt, starting with 1/2 teaspoon, and adding more if necessary. Blend briefly to incorporate the salt.
⏱️ 1 min - 6
Serve immediately with your favorite Mexican dishes, or transfer to an airtight container and refrigerate. The flavors will meld and deepen if chilled for at least 30 minutes before serving.
⏱️ 10 min