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!

Print Recipe

Salsa Verde

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Ingredients

• 1/2 cup cilantro
• 7-10 tomatillos husks removed
• 1-2 jalapeños
• 1/2 tsp garlic powder
• 1/2 onion
• 1 Tbsp lime juice
• 1/4 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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