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Summer Salsa Verde
Olivia

Summer Salsa Verde

This Summer Salsa Verde tastes like pure sunshine in a bowl, featuring fresh ingredients that balance acidity and spice. It's quick to make, naturally vegan and gluten-free, and perfect for various occasions.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 cups servings
Course: Appetizer
Cuisine: Mexican
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 1 lb tomatillos, husked and rinsed
  • 2-3 medium jalapeño peppers, seeds removed
  • 1/2 medium white onion, roughly chopped
  • 3 cloves garlic, unpeeled
  • 1 cup fresh cilantro, including tender upper stems
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon cumin (optional)

Method
 

  1. Preheat your oven broiler to high.
  2. Remove the husks from the tomatillos and rinse them under warm water.
  3. Pat the tomatillos dry and place them on a baking sheet with jalapeños and unpeeled garlic cloves.
  4. Broil for 5-7 minutes, flipping halfway, until charred.
  5. Let cool, then peel garlic and remove stems from jalapeños.
  6. In a blender, combine roasted tomatillos, jalapeños, garlic, onion, cilantro, lime juice, and salt.
  7. Pulse until slightly chunky or blend for a smooth consistency.
  8. Taste and adjust seasoning if necessary.
  9. Let sit for at least 10 minutes before serving.

Notes

Use fresh ingredients for the best flavor. Adjust spice level by modifying the type of peppers used.