Homemade Spicy Salsa Verde Recipe (with Tomatillos)
This recipe makes just slightly over 2 cups of salsa but we usually double it if we know we have multiple ways we want to enjoy it within the next week. Keep refrigerated and enjoy up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 Cups 1x
- Category: Condiment
- Method: Broiler
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Units
Scale
- 1 1/2 lbs. tomatillos, husks removed, washed & de-stemmed
- 3–4 small jalapenos, washed & stems removed (2 if large) -if you don’t want it as spicy, remove the seeds and reduce to 1. (I keep the seeds in mine)
- 1/4 cup packed fresh cilantro leaves, roughly chopped
- 1/2–3/4 cup white onion, diced fine (If you like more “bite” add up to 3/4 cup)
- 1/2 lime, juiced
- 3/4 tsp coarse kosher or sea salt
Instructions
- Preheat your broiler. Place the oven rack on the second spot down from the top, this gives about 5″ from the heating elements.
- Place all tomatillos and jalapenos onto a dry heavy-duty sheet pan.
- Broil for 15-20 minutes, turning 2-3 times, about every 5 mins. The tomatillos & jalapenos will get a little charred but that’s ok, don’t panic. Watch them closely though, do not leave them. You want them to get a little soft, able to squeeze a little with tongs, and a little juice running out is fine.
- Place the roasted tomatillos, jalapenos, half of the onions and cilantro to your food processor (a blender will work but we have found the food processor gives a better consistency) and pulse only 5-6 times or until it is a little chunky. (We don’t like it blended smooth, but if you don’t want it chunky, by all means pulse it completely.)
- Once cool enough to handle carefully pour the mixture into a bowl and let it sit for about 10 minutes to cool a bit.
- Then add the chopped onion, salt and squeeze in the lime juice.
- Stir together and refrigerate till chilled. The flavor melds even more after been chilled a while and has even better flavor the next day.Â
Notes
If you like spicy, leave in the seeds, if you want mild then take them out. The heat level is completely subjective so I can’t tell you exact amounts that will give you exact heat levels. I personally leave the seeds in, but I like it nice and spicy!
Keywords: salsa, salsa verde, green salsa, condiment, tomatillo, jalapeno, vegan, gluten free, low carb
Find it online: https://wholemadeliving.com/spicy-salsa-verde/