- 1 pound tomatillos, husked and rinsed
- 1 medium onion, coarsely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeds removed and coarsely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Roast Tomatillos:
- Preheat the broiler in your oven. Place the tomatillos on a baking sheet and broil for 5-7 minutes or until the skins are charred and the tomatillos are soft. Turn them over halfway through to ensure even roasting.
- Prepare Vegetables:
- In a food processor, combine the roasted tomatillos, chopped onion, minced garlic, jalapeño pepper, cilantro, parsley, and lime juice.
- Pulse the ingredients until you achieve a chunky yet well-blended consistency. Be cautious not to over-process; a bit of texture is desirable.
- Taste the salsa and add salt and pepper according to your preference. Adjust the level of spiciness by adding more jalapeño if desired.
- Allow the salsa to chill in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve the salsa verde with tortilla chips, tacos, grilled meats, or any dish that could benefit from a zesty and herbal kick.
- Approximately 10 minutes (including roasting time)
- This recipe makes about 2 cups of salsa verde, serving 6-8 people as a condiment or appetizer. Adjust quantities based on your preferences and the occasion.