A Dash Of Wholesome

Un Soupçon de Bien-être

Salsa Verde

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I received the most beautiful tomatillos from my friends at the Orleans Fruit Farm earlier this week and decided to create the most delicious salsa verde. If you have never had tomatillos before, they are tangier than regular tomatoes but they are perfect for fresh salsa. This salsa verde is delicious on just about anything but I love to put it on fish tacos or just to eat with some tortilla chips and a cold beer on a warm summer day.

Here is how this salsa verde is made:

Preheat your oven to 425F and line a cookie sheet with parchment paper.

Place your tomatillos, onion wedges and jalapeños on the cookie sheet.

Roast them in your preheated oven for 25 minutes flipping them over once at the 15 minute mark. You are looking for your tomatillos to be soft and have some nice colour to them.

Remove from oven and let cool on the cookie sheet for 10 minutes.

In the bowl of your food processor, add the roasted tomatillos, onion and jalapeno. Also add in the garlic, cilantro, lime juice, salt and pepper.

Pulse until you reach you desired texture. I like mine pretty smooth but not completely pureed.

Transfer your salsa verde to an air tight container and refrigerate for at least 2 hours. I prefer to serve mine cold.

Serve and enjoy!

Print

SALSA VERDE

Prep Time 15 minutes
Cook Time 25 minutes
Cooling time: 2 hours
Servings 6 people
Author Véronique – adashofwholesome.com

Ingredients

  • 1.5 pounds tomatillos , husks removed and washed
  • 1/2 medium white onion , cut into large wedges
  • 1-2 jalapeños , stems removed and deseeded (The amount of jalapeños depends on your spice level preference)
  • 2 garlic cloves
  • 1/2 cup cilantro , loosely packed
  • 1 tbsp fresh lime juice
  • 1 tsp sea salt
  • Pepper to taste

Instructions

  1. Preheat your oven to 425F and line a cookie sheet with parchment paper.

  2. Place your tomatillos, onion wedges and jalapeño on the cookie sheet. Roast them in your preheated oven for 25 minutes flipping them over once at the 15 minute mark.You are looking for your tomatillos to be soft and have some nice colour to them.

  3. Remove from oven and let cool on the cookie sheet for 10 minutes.

  4. In the bowl of your food processor, add the roasted tomatillos, onion and jalapeño. Also add in the garlic, cilantro, lime juice, salt and pepper.

  5. Pulse until you reach your desired texture. I like mine pretty smooth but not completely pureed.

  6. Transfer your salsa verde to an air tight container and refrigerate for at least 2 hours. I prefer to serve mine cold.

  7. Serve and enjoy!