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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!