Hello & Happy Tuesday!!
I’m being honest when I say that I actually made this recipe nearly 6 months ago. I kept forgetting to share this recipe and also felt as though.. I wasn’t sure if I made it the “traditional” way lol.
Although many roast the salsa verde, giving off a more dark green color and smokey flavor..
This version is the freshest of the fresh and takes minutes to put together.
I really enjoyed this quick and fresh version that I could literally eat it by the bowlfuls with homemade chips or some vegan tacos!!
If you love a salsa verde at restaurants, but have never explored making it yourself..
You have to try this seamless recipe as I find that it’s more fun to make than my traditional oven roasted salsa, takes minutes, and tastes way better!!
(and I love salsa, so that’s a bold statement)
Why this recipe rocks:
Great with chips or tacos
Can be made in bulk
Can be roasted
- 8 medium tomatillos, husked, rinsed and quartered (about 1 lb)
- 2 jalapeños, rinsed, sliced and seeded
- 1 clove garlic
- 1 cup cilantro
- 1/2 cup red or white onion
- 1/2 lime
- 2 tsp sea salt
- Put the tomatillos in a food processor and blend for 10 seconds to begin to break them up.
- Add remaining ingredients and blend until liquified.
- If the salsa too spicy add more lime juice to taste as well as additional salt to taste.
- Serve with fresh tortilla chips or on Mexican inspired Dishes or put in a sealed container and keep in the refrigerator for up to 3 days.
- For more of a dark green color and smokey flavor. Roast all the ingredients in the oven coated in sea salt and olive oil and roast for 30-40 minutes