Mexican Salsa Verde
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 ¼ pounds tomatillos
- 1-2 medium jalapeños
- ½ medium yellow onion
- 1 clove garlic
- ¼ cup fresh cilantro leaves (packed)
- 1-2 tablespoons fresh lime juice (optional)
- ½ teaspoon salt
Method
- Preheat the broiler, and adjust the oven rack to the top position.
- Place the husked tomatillos and jalapeños on a rimmed sheet pan lined with foil. Broil for about 5 minutes, then flip and broil for 5 more minutes or until the tomatillos have slightly blistered and blackened. Remove from the oven.
- In a food processor, combine chopped onion, garlic, cilantro, lime juice, salt. Add the tomatillos and jalapenos as well, and blend until smooth but don’t over blend (it should stay a little chunky).
- Adjust seasonings as desired (lime and salt), chill in the fridge, and serve with tortilla chips.