Salsa Verde
The produce group strikes again! I have never been the personal owner of tomatillos, but several of our baskets this last few months have had tomatillos in them. And they never just put a couple in — there’s always 10+. The first time, I wasn’t sure what to do with them. Now, I look forward to seeing them in the basket, because this salsa verde recipe is something to be excited about.
I’ll admit, I actually didn’t know that salsa verde was made from tomatillos. I thought it got it’s green color from the chilies in it. I also have never been the biggest fan of the store-bought salsa verde. This recipe is based on one from Gimme Some Oven, only modified to use spices from my spice drawer.
I do love this stuff, though. I also love that I can control the heat and the flavor — that’s the best part of making food at home!
This salsa verde works wonderfully as a dip for veggies or chips, but it would also go great with some tacos, on eggs, or in any dish that calls for this green goodness!
Salsa Verde
Ingredients
- ½ cup cilantro
- 7-10 tomatillos husks removed
- 1-2 jalapeños
- ½ tsp garlic powder
- ½ onion
- 1 Tbsp lime juice
- ¼ tsp cumin
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Cover a baking pan with with foil.
- Cut tomatillos in half, the place face-down on the foil.
- Cut jalapeños in half. Remove seeds for mild salsa. Place face-down on the foil.
- Roast tomatillos and pepper for 15 minutes or until skin bubbles and tomatillos are soft.
- Chop onion.
- Place all ingredients in a blender or food processor. Blend until desired consistency.
- Store in air-tight container for up to 1 week.
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