Name: Quick Tomatillo Mexican Salsa Verde
Cuisine: Mexican
Ingredients: 1 lb tomatillos, husks removed and washed; 2-3 jalapeño peppers, stems removed (adjust according to your spice preference); 1 small white onion, quartered; 3-4 cloves garlic, peeled; 1/2 cup fresh cilantro leaves, packed; 1/2 teaspoon ground cumin (optional); Salt to taste; Juice of 1 lime

Ingredients

Batch

1 lb tomatillos, husks removed and washed
2-3 jalapeño peppers, stems removed (adjust according to your spice preference)
1 small white onion, quartered
3-4 cloves garlic, peeled
1/2 cup fresh cilantro leaves, packed
1/2 teaspoon ground cumin (optional)
Salt to taste
Juice of 1 lime

Instructions

Roast the VegetablesPreheat your broiler to high. Place the tomatillos, jalapeños, onion, and garlic on a baking sheet. Broil for about 5-7 minutes, or until they start to char and soften, turning halfway through for even roasting. Remove from the oven and let cool slightly.
BlendTransfer the roasted vegetables to a blender or food processor, including any juices released during roasting. Add the fresh cilantro, ground cumin (if using), and salt to taste. Blend until the mixture is smooth, but still has a bit of texture.
SeasonTaste and adjust the seasoning as needed, adding more salt or lime juice to balance the flavors.
ServeServe the salsa verde as a dip with tortilla chips, or use it as a sauce for tacos, enchiladas, or grilled meats.
StoreThe salsa verde can be stored in an airtight container in the refrigerator for up to a week.

Quick Tomatillo Mexican Salsa Verde Recipe

Quick Tomatillo Mexican Salsa Verde

Ingredients

Instructions

Uses

Ingredients

Instructions

Uses

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