Salsa Verde

Published on
September 22, 2023
Intro
When I made this the first time and tasted it, I wondered why I didn't make this sooner. Seriously this cannot be any easier or more delicious. A great dip for tortilla chips, condiment for tacos, or sauce for enchiladas.
Salsa verde with tortilla chips.
Prep Time:
5 Minutes
Cook Time:
25 Minutes
Servings:
6
Difficulty Level:
Easy
Ingredients

6 tomatillos

1 jalapeño, rough chopped (seeds removed for less spicy sauce)

1 green bell pepper, seeded, roughly chopped

1 large sweet onion, roughly chopped

1 teaspoon salt

3/4 teaspoon black pepper

3 tablespoons canola oil

1 tablespoon Cumin

1/2 bunch cilantro

Juice of 2 limes

Directions

1. Preheat oven to 350ºF. Lined a rimmed baking sheet with foil or parchment paper. Set aside.

2. Peel and discard the husks from the tomatillos to expose the smooth green skin. Rinse to get rid of the sticky film left by the husks.

3. Rough chop the tomatillos and add to prepared pan with the jalapeño, green pepper, onion, salt, pepper, canola oil and Cumin. Toss to coat.

4. Roast for 25 minutes or until vegetables are very tender and slightly charred.

5. Add the vegetable mixture to blender or food processor with the cilantro and lime juice. Blend until smooth. Serve warm or cold.

Substitutions
Recipe Tip:
This will keep in an airtight container in the refrigerator for a week.
Featured In This Recipe
Share
Print
Similar Recipes To:

Salsa Verde

7 Seed Flatbread
Sicilian Baked Feta Dip
Pull Apart Garlic Bread