Salsa Verde
You guys. My backyard tomatillo plants are ready. THEY'RE READY. I don't think I've been this excited for anything, ever. Well, except for maybe that one time Garth Brooks remembered my name...but that's another story.
This salsa verde recipe is soooo easy and soooo good. It's also hella fresh. Hell. Yeah.
I made this with my tomatillos (yes! I've cared for them and loved them for three months, so they're mine!), BUT you can find fresh, delicious tomatillos at any grocery store right now.
Also, side note: some of my tomatillos turned purple. I read that this can happen - who knew? - so, if you're wondering why some of them look off in the photos, don't worry! It's totally normal.
Enjoy!
Salsa Verde
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 cups
INGREDIENTS:
1-1/2lbs tomatillos, husks removed + washed + halved
1/2 sweet onion, roughly chopped
1 jalapeno, halved with seeds
1 serrano pepper, halved with seeds
2 garlic cloves, minced
1 lime, juiced
1/2 cup cilantro, roughly chopped
water
salt + pepper
INSTRUCTIONS:
Place an oven rack on the top shelf of the oven and turn the broiler on HIGH.
Line a baking sheet with parchment paper.
Place halved tomatillos and halved peppers on the baking sheet. Place in oven on the top rack. Cook until tomatillos and peppers begin to darken/blacken, about 5-6 minutes.
Remove from oven and transfer all the tomatillos to a food processor and 1/2 of one jalapeno. Don't add all of the peppers at once. I only added 1/2 of one jalapeno to begin with, and then followed it up with 1/2 of one serrano. Depending on your comfort level with spice, you may want more, or you may want less. Taste as you go to determine what's best for you!
Add onion, garlic, cilantro, lime juice and 1/8 cup of water. Blend until smooth.
Taste the salsa. Add any additional peppers you want. Season with salt and pepper.
If the salsa is still on the thicker side, slowly add more water until you like the texture. I added a little more than 1/4 cup of water total.
Store in fridge until cooled. And, remember - the salsa will thicken in the fridge.