Literally translated "green sauce", homemade salsa verde is tangy, lightly spicy, and bursting with herbal flavor. So delicious, you'll want to eat it by the spoonful!
4cupsfresh cilantro (stems are okay, too), lightly packed
4tablespoonsfresh lime juice
Instructions
Place oven rack about 6 inches from the top of the oven and preheat oven broiler. Prepare large rimmed baking sheet by lining with foil.
On prepared baking sheet, toss tomatillos, jalapeño, and onion with oil and salt. Arrange with cut sides down.
Broil on top rack until tender and starting to char, about 10 minutes. Cool about 15 minutes.
Place roasted vegetables and all the juices in a blender or food processor. Add cilantro and lime juice and process to form a salsa, or until mixture reaches desired texture.
Video
Notes
Use immediately, or store in glass jar or plastic container in the refrigerator for up to one week. Can be frozen; use within 3 months.
Recipe can easily be halved or doubled.
Creamy salsa verde: Add one roughly chopped avocado to mixture in blender. If desired, stir in ½ cup sour cream after blending. Creamy salsa verde won’t store as well, best used immediately.