Salsa verde is one of my favorite condiments. So bright and fresh! I’m channeling spring with this recipe because each spring, I plant salsa verde hybrid tomatoes because there’s nothing like your own fresh tomatoes in salsa.
This salsa verde will pair wonderfully with my Tacos Al Pastor that I’m preparing this evening. It will also be wonderful with my Pork Enchiladas later this week.
This recipe will make about 2 cups of salsa.
- Olive oil
- 1 lb tomatillos, husk removed and tomatillos cleaned
- 2 jalapeno, with the stem removed and cut in half. Depending on how spicy you like your salsa you can remove the seeds.
- 5 cloves of garlic, skins removed and smashed
- 1/2 of a white onion, skins removed and cut in half
- 1 large bunch of cilantro. I love cilantro, so I use a large bunch. Remove the thicker bottom stems.
- Juice and zest from 1 lime
- Salt and Pepper
- Begin by roasting the tomatillos, jalapenos, garlic and onion. Prepare the ingredients and line a baking sheet with parchment paper. Toss the ingredients with olive oil, salt and pepper and roast for 25-30 minutes at 350.
2. Once the vegetables are done roasting, allow them to cool and prepare your cilantro and lime.
3. Place your cilantro, lime juice, and lime zest and into a food processor.
4. Pulse until the cilantro stems are chopped.
5. Now add your remaining ingredients into the food processor.
6. Pulse the roasted vegetables until they are broken down.
7. Refrigerate for a few hours before serving to allow the ingredients to come together. This can be stored for up two weeks.