This is the easiest salsa Verde you will ever make. All you need to do is roast the tomatillos and pepper and then blend with a few other fresh ingredients for the best salsa Verde you’ve ever tasted! Recipe yields about 2 cups of salsa.
Easy Homemade Salsa Verde
This is the easiest salsa Verde you will ever make. All you need to do is roast the tomatillos and pepper and then blend with a few other fresh ingredients for the best salsa Verde you've ever tasted! Recipe yields about 2 cups of salsa.
- 1 pound tomatillos husked and rinsed
- 2 large cubanelle peppers washed, cut in half length-wise, seeded, and veins removed
- 1 tbsp olive oil
- 1/2 cup onion (chopped) about 1/2 medium onion
- 1/4 cup (packed) fresh cilantro leaves more if you like cilantro
- 2 tbsp fresh lime juice more to your taste
- 1 clove fresh garlic
- 1 tsp Chile powder more if you want more heat; less if you want less heat
- 1/2 tsp sea salt add to taste
- 1/2 tsp black pepper add to taste
Preheat the broiler with a rack about 4 inches below the heat source. Line a rimmed baking sheet with aluminum foil and lightly grease the surface of the foil.
Place the tomatillos in a bowl and drizzle olive oil over them. Mix to coat well. Using a pastry brush, use the oil that is left on the sides of the bowl to brush the pepper. Place tomotillos and red pepper (skin side up) on the prepared baking sheet and broil until they're blackened in spots, about 5 minutes.
Remove the baking sheet from the broiler, carefully flip over the tomatillos with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
After pepper has cooled enough to handle, remove the charred skin.
Place all ingredients in a 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.
How To Store Salsa: This salsa verde should keep well in the refrigerator, covered, for at least 1 week. If you add avocado, it will keep well for about 3 days—to prevent oxidation, press plastic wrap against the top surface
- substitute red tomatoes for a more traditional roasted tomato salsa
- replace cubanelle peppers with 1 large sweet red pepper
- make a creamy salsa verde by adding 1 avocado to the blender. If you want an extra creamy salsa verde, add 2 avocadoes