This amazing salsa verde is my favorite Mexican condiment. Made with just a handful of fresh ingredients like tomatillos, chiles and cilantro this salsa is perfect for dipping tortilla chips, huevos rancheros verde or salsa verde chicken!
1-2jalapeño or serrano chilesstem removed (deseeded for mild salsa; for medium heat I used 1 jalapeño including seeds)
2garlic cloves
¼medium white onion
⅓cupwater
1bunch cilantroabout 1 cup
½teaspoonsea saltor to taste
1tablespoonflavorless oillike avocado, grapeseed or refined coconut oil
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Instructions
Wash the tomatillos with cool water and pat dry. Remove stem from chiles, and deseed for mild salsa. Peel the garlic cloves.
Heat a cast iron skillet on high until very hot. Add the tomatillos to the skillet and roast them until blistered with black charred spots. Use tongs to carefully turn them occasionally.
Turn heat to medium and add chiles, garlic cloves and onion. Roast until they also are blistered with charred spots and have softened; about 5 minutes.
Take skillet off heat and add water to loosen any charred pieces stuck to the bottom.
Let everything cool a little, then add contents of skillet (tomatillos, chiles, garlic, and onion, including water), cilantro and sea salt to a blender. Blend for about 30 seconds until fairly smooth.
Heat oil in the skillet, then pour in the blended salsa mix. Bring to a boil, then simmer until salsa thickens; about 5 minutes.
Use right away, or cool and store refrigerated in an airtight container.
Nutrition
Nutrition Facts
Roasted Salsa Verde Recipe
Serving Size
0.5 cup
Amount per Serving
Calories
75
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
295
mg
12
%
Potassium
352
mg
10
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
433
IU
9
%
Vitamin C
20
mg
24
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Salsa Verde
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