Homemade Salsa Verde

Ingredients:

1 ½ pounds tomatillos (about 12 medium), husked and rinsed

1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)

½ cup chopped white onion (about ½ medium onion)

¼ cup packed fresh cilantro leaves (more if you love cilantro)

2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste

½ to 1 teaspoon salt, to taste

Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

Instructions:

Preheat the broiler with a rack about 4 inches below the heat source.

Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired.

The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.

If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

Can I adjust the spiciness of the salsa verde?

Yes, you can adjust the spiciness by changing the number or type of peppers used.

To make it milder, you can reduce the number of jalapeños and serranos, or remove their seeds and ribs.

To make it spicier, you can add more peppers or try using spicier varieties like habanero.

Can I make the salsa verde without avocados?

Yes, you can make the salsa verde without avocados, but it will have a less creamy texture.

The avocados add creaminess and richness to the salsa, but it will still taste delicious without them.

Can I make this salsa verde in advance?

Yes, you can make the salsa verde ahead of time.

Store it in an airtight container in the refrigerator for up to 3-4 days.

The flavors may even improve as they have time to meld together.

Can I freeze salsa verde?

Yes, you can freeze salsa verde.

Place it in an airtight container, leaving some room for expansion, and freeze for up to 3 months.

To use, thaw it in the refrigerator overnight before serving.

Note that the texture might be slightly different after freezing and thawing, but it will still taste delicious.