Description
This Homemade Salsa Verde is a tangy, smoky salsa made from roasted tomatillos and jalapeños, perfect for adding flavor to tacos, chips, and more. With fresh cilantro, lime, and customizable spice levels, this easy-to-make salsa verde is a crowd-pleaser for any Mexican dish!
Ingredients
1 ½ pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed
½ cup chopped white onion
¼ cup packed fresh cilantro leaves
2 tablespoons to ¼ cup lime juice (about 1 to 2 limes)
½ to 1 teaspoon salt, to taste
Optional: 1 to 2 diced avocados for creamy salsa verde
Instructions
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Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the tomatillos and jalapeños on a baking sheet and roast for about 10 minutes, until the tomatillos are soft and slightly charred.
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Blend: Let the roasted vegetables cool slightly. Transfer them to a blender or food processor. Add the chopped onion, cilantro, lime juice, and salt. Blend until smooth. For a creamy version, add diced avocado and blend until combined.
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Taste and Adjust: Taste the salsa and adjust seasoning by adding more salt or lime juice if needed.
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Serve: Serve immediately or refrigerate for up to 5 days.
Notes
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Spiciness: Adjust the spiciness by using 1 jalapeño for a milder salsa or 2 for extra heat. For even more heat, add a pinch of cayenne pepper.
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Creamy Version: Add diced avocado to the blender for a creamy, richer texture.
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Flavor Tip: Let the salsa sit in the fridge for a few hours before serving to enhance the flavors.
