I have a confession to make, until recently I always purchased store bought salsa verde from my local market. To be fair, there are some really great options out there so I’m not knockin it, but once I realized how cheap and easy this stuff was to make I started making it just about every week. It’s one of those sauces that when you make it you’ll start finding any excuse to add it to a dish.
This salsa verde is inexpensive, fast, and easy. The perfect complement to white bean chicken chili, festive party nachos, or even as a flavor boost in your favorite guacamole! I hope you unlock the same love for this recipe as my friends and I have – the possibilities truly are endless. Enjoy!
Salsa Verde
This recipe is inexpensive, fast, and easy. The perfect complement to white bean chicken chili, festive party nachos, or even as a flavor boost in your favorite guacamole! The possibilities truly are endless
Servings: 4 -6 Servings
Ingredients
- 3 tomatillos husked, rinsed
- 1/2 cup fresh cilantro
- 1 shallot
- 2 cloves of garlic
- 1 jalapeno
- 1 green habanero optional
- 1-2 limes (juiced)
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400F and place your tomatillos, jalapeno, green habanero (if using) onto a baking dish. Roast for 30 minutes or until you see scorching of the peels and the vegetables are tender.
- Once cool, add your roasted tomatillos and peppers to a food processor or blender. Add the shallot, garlic cloves, cilantro, olive oil, and lime juice.
- Blend until smooth and season to taste – I usually add salt/pepper, more cilantro, or more lime juice depending on my preference.
