Homemade Tomatillo Salsa Verde
- Yield 2
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Homemade Tomatillo Salsa Verde is a appetizers recipe on Avoteb. The yield on the card is 2. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 pound fresh tomatillos, husked and rinsed
- 1 serrano pepper (or jalapeño for milder heat), stem removed
- 2 cloves garlic, unpeeled
- 1/2 cup fresh cilantro leaves
- 1/3 cup diced white onion
- 1 tablespoon fresh lime juice
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cumin (optional)
Method
Bake Set the tomatillos, serrano, and garlic on a baking sheet. Broil for about 10 minutes, flipping halfway through, until charred and softened
Puree Carefully squeeze out the roasted garlic flesh into a blender (or food processor), discarding the peels. Tip in the tomatillos, serrano and all of their juices to the blender, along with the cilantro, onion, lime juice, salt, and cumin (if using). Puree until smooth or pulse for a more chunky consistency.
Salt Taste and season with additional salt or lime juice, if needed.
Chill and serve. Let the salsa chill in the fridge for at least an hour to allow flavors to meld. Plate and enjoy, or refrigerate in a sealed container for up to 5 days.
