Salsa Verde
Salsa Verde
Ingredients
- 5 tomatillos, husks removed, rinsed
- 3 Roma tomatoes
- 1 onion, roughly chopped
- 3 garlic cloves
- 2 serrano peppers, or jalapeños
- 1 poblano pepper, sliced into large pieces (or 1-2 Anaheim peppers)
- 2 tablespoons vegetable oil, as needed for frying
- 1/2 cup fresh cilantro, packed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/2 lime, juiced
Instructions
- 1
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the whole tomatillos, whole Roma tomatoes, roughly chopped onion, whole garlic cloves, and whole serrano peppers (or jalapeños) to the hot pan. Add the poblano pepper (or Anaheim pepper) slices.
⏱️ 2 min
- 2
Fry the vegetables, turning occasionally, until they are softened and have visible charring on their skins. This process should take about 15-18 minutes. The charring adds a smoky depth of flavor to the salsa.
⏱️ 18 min
- 3
Carefully transfer all the charred vegetables from the pan into a blender. Add the packed fresh cilantro, salt, and ground cumin to the blender. Squeeze the juice from the half lime directly into the blender with the other ingredients.
⏱️ 5 min
- 4
Blend all the ingredients until a smooth salsa consistency is achieved. If the salsa is too thick, you can add 1-2 tablespoons of water to reach your desired consistency. Taste and adjust seasoning with more salt or lime juice if needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salsa Verde
- 5 tomatillos, husks removed, rinsed
- 3 Roma tomatoes
- 1 onion, roughly chopped
- 3 garlic cloves
- 2 serrano peppers, or jalapeños
- 1 poblano pepper, sliced into large pieces (or 1-2 Anaheim peppers)
- 2 tablespoons vegetable oil, as needed for frying
- 1/2 cup fresh cilantro, packed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/2 lime, juiced
Instructions
- 1
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the whole tomatillos, whole Roma tomatoes, roughly chopped onion, whole garlic cloves, and whole serrano peppers (or jalapeños) to the hot pan. Add the poblano pepper (or Anaheim pepper) slices.
⏱️ 2 min - 2
Fry the vegetables, turning occasionally, until they are softened and have visible charring on their skins. This process should take about 15-18 minutes. The charring adds a smoky depth of flavor to the salsa.
⏱️ 18 min - 3
Carefully transfer all the charred vegetables from the pan into a blender. Add the packed fresh cilantro, salt, and ground cumin to the blender. Squeeze the juice from the half lime directly into the blender with the other ingredients.
⏱️ 5 min - 4
Blend all the ingredients until a smooth salsa consistency is achieved. If the salsa is too thick, you can add 1-2 tablespoons of water to reach your desired consistency. Taste and adjust seasoning with more salt or lime juice if needed.
⏱️ 5 min