Turns out making salsa verde from scratch is surprisingly quick, easy and 1000 times better than the canned or bottled versions!
Salsa verde is a green salsa. Where does it get that green from? Tomatillos! They might look like unripe green tomatoes, but they actually have their own great flavor!
I know tomatillos can be a little intimidating. They aren’t something you see in recipes everyday. But they are available at most grocery stores in the pepper section – just look for the green guys in a husk. I promise you, they are super easy to work with!
What is so great about this tomatillo sauce? It’s:
- naturally gluten-free and vegan
- made with a handful of healthy ingredients
- adaptable to be as spicy as you like
- easy to make in advance and can be frozen for later
The ingredients are simple, but come together into a wonderful flavored tomatillo Mexican sauce that’s a great addition to your chip and dip platter, topped on tacos, burritos or enchiladas.
- Food Processor
- 12 Tomatillos husks removed and halved
- 1/2 White Onion quartered
- 4 cloves Garlic
- Olive Oil to taste
- 1 Jalapeno roughly chopped
- 1 Lime juiced
- Salt & Pepper to taste
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Add the tomatillos (cut-side down), onion and garlic to the baking sheet. Drizzle with olive oil and toss to coat. Bake for 15 minutes.
- Remove from the oven and allow to cool for 10 minutes. Add everything from the baking sheet to a food processor (being sure to remove the garlic skins) with the rest of the salsa ingredients. Pulse until combined. Taste and adjust seasonings as needed.
- Allow to cool before placing in the fridge. This will last for 3-5 days in the fridge.