Homemade Salsa Verde Recipe

5 from 1 vote

This Charred Tomatillo Homemade Salsa Verde is simple to whip up in the blender and tastes absolutely delicious! The tangy zesty flavors from tomatillo combined with spicy jalapeños, garlic, cilantro and a dash of lime is so good!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, appetizer/dip

Cuisine: Mexican

Servings: people

Author: Becky Hardin

Ingredients

2 unpeeled garlic cloves
1 pound fresh tomatillos husked, washed and stems removed
1 onion peeled & quartered
2-3 jalapeno chiles or 2 serrano chiles; stems removed
3 tablespoons olive oil divided
¼ cup chopped fresh cilantro
½ -1 teaspoon granulated sugar divided
½ cup low-sodium chicken broth
1-2 tablespoons fresh lime juice divided
½ teaspoon coarse kosher salt
¼ teaspoons freshly ground black pepper

Instructions

Adjust oven rack to upper-middle position and set oven to broil. Line a large, rimmed baking sheet with aluminum foil.
Place garlic, tomatillos, onion, and chiles on the baking sheet and drizzle with 1½ tablespoons olive oil. Set the baking sheet on the oven rack and broil the vegetables until the skins on the tomatillos have darkened and are partially charred.
2 unpeeled garlic cloves, 1 pound fresh tomatillos, 1 onion, 2-3 jalapeno chiles or 2 serrano chiles; stems removed, 3 tablespoons olive oil
Peel the garlic and scrape all the ingredients (including vegetables, juices & oil) from the baking sheet to a blender.
Add cilantro, sugar, broth, lime juice, kosher salt, and black pepper. Purée to desired consistency (I prefer the salsa fairly smooth).
¼ cup chopped fresh cilantro, ½ -1 teaspoon granulated sugar, ½ cup low-sodium chicken broth, 1-2 tablespoons fresh lime juice, ½ teaspoon coarse kosher salt, ¼ teaspoons freshly ground black pepper
In a medium saucepan, heat the remaining 1½ tablespoons oil and pour the tomatillo salsa into the pan. Set the heat to medium and bring the salsa to a simmer.
Reduce heat to low and cook until mixture reduces to about 2 cups, about 10 minutes. Season to taste with additional sugar, salt, pepper and lime juice, if needed.
The salsa is even better when made the day before serving. Keep refrigerated, up to 1 week, in an airtight container.

Notes

To make this salsa spicier, you can add an extra Serrano pepper or two. Or to make it less spicy, omit the Serranos entirely (or use a jalapeño, which has slightly less heat). You can also core chile peppers (remove the seeds) to reduce the heat.
If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).
If using canned tomatillos, drain the excess water.

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