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Homemade Salsa Verde

Bright, tangy, and full of roasted depth, this Homemade Salsa Verde brings just the right kick of flavor to chips, tacos, eggs and especially enchiladas. It’s easy to make and adds a vibrant, savory punch to whatever it touches.
Course Appetizer
Cuisine Mexican
Keyword Green Salsa, Salsa Verde, Tomatillo Salsa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 249kcal
Author Heather

Ingredients

  • 1 1/2 lbs tomatillos *husked & rinsed thoroughly
  • 1 sm jalapeño
  • 2-3 garlic cloves
  • 1 med bunch cilantro
  • 1/2 med onion
  • sea salt

Instructions

  • Cut top off of jalapeño. Place husked tomatillos and jalapeño in large baking dish. Bake at 400℉ for 25-30 mins or until tomatillos are soft. This cooking approach eliminates any charring. OR
  • Broil for approximately 10 mins or until tomatillos are blackened in spots, turning hallway through.
  • Let cool slightly. Roughly chop onion, cilantro and garlic and place in a food processor. When tomatillos & jalapeño are cool enough to handle add to processor.
  • Process until all ingredients are fully incorporated and no large chunks remain.
  • Salt to taste.

Notes

*Please use as many organic ingredients as possible.*

Nutrition

Calories: 249kcal | Carbohydrates: 47g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1904mg | Fiber: 14g | Sugar: 29g | Vitamin A: 911IU | Vitamin C: 87mg | Calcium: 71mg | Iron: 4mg