I make salsa all summer long. All of the ingredients are plentiful right now and I have fun creating new salsa variations. This salsa verde is on my regular rotation. I love it with chorizo and eggs, but it is also my base for chili verde. You can increase or decrease the spice level by adjusting the amount of jalapenos you use in this recipe.
The key to a good salsa verde in my opinion is getting a good char on the peppers, onions, and tomatillos. I add the garlic to the roasting tray too, but I keep a close eye on it. You don’t want the garlic to burn, it should just be lightly toasted.
3 pounds Tomatillos
2 Poblano Peppers
1 Yellow Onions, cut into quarters
4 Garlic cloves
1 bunch of cilantro
1 lime, juiced
• Turn oven to broil. Line a baking sheet with foil. Place the tomatillos, poblano, onion and garlic on the lined baking sheet and place them on the top rack of the oven.
• Broil for 3-5 minutes, or until the tops are charred, rotating to brown all sides and broil for another 3-5 minutes.
• Once everything is charred, remove from oven.
• Remove stems and seeds from jalapeno and poblanos
• Add everything to a blender along with the cilantro and 1 tsp salt pepper. Pulse until combined. Add juice from 1 lime.
Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Vegan, Vegetarian