Salsa Verde

We love to add salsa verde to everything! It’s great on tacos, but equally fantastic on eggs, pizza, chicken or pork.

Ingredients:

  • 15 tomatillos, peeled
  • 10 Shishito peppers
  • 3-4 cloves garlic
  • 1 large yellow onion
  • 1 large jalapeño pepper, halved lengthwise, seeds and membrane removed.

These amounts don’t have to be exact, because salsa is one of those recipes you can shake up a little, depending on the kind of heat you like and the flavors you desire. Use different green peppers, or a combination of green peppers. Epicurious wrote a great article on peppers, here.

Put peppers, tomatillos and onions in a sheet pan under the broiler, or on the grill on a grill pan. Blister and char both sides and turn the vegetables over after they are charred on one side.

Add garlic cloves on the sheet pan for the last 45-60 seconds.

Put everything into the food processor with a standard “S blade.”

(Same bowl as above.)

Pulse in food processor until salsa chunks are a uniform size. Have a taste, and add jalapeño seeds or red pepper flakes if the heat needs to be increased.

Salsa Verde

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 16 servings
Calories: 25kcal
A little heat, a little spice, a lot of flavor! Fresh salsas are the best! If you can't locate shishito peppers, use any mild pepper.
Print Recipe

Ingredients

  • 15 tomatillos
  • 10 shishito peppers
  • 4 medium garlic cloves
  • 1 medium yellow onion
  • 1 large jalapeño pepper

Instructions

  • Seed and de-vein the jalapeño pepper, but reserve seeds.
  • Peel papery leaves off tomatillos and discard them. Core the tomatillos, and slice them in quarters.
  • Peel and slice onion in half, and then slice each half into quarters.
  • Place peppers, onions and tomatillos on a sheet pan under the broiler or on the grill, and blister and char both sides. Add garlic cloves during the last minute of cooking.
  • Place everything into a food processor with a standard "S blade" and pulse until salsa chunks are all uniform size.
  • Taste, and add jalapeño seeds until desired heat is reached.

Notes

This salsa can be jarred and refrigerated, but it also freezes beautifully. Freeze in ice cube trays and thaw, as needed, for taco night!

Nutrition

Serving: 2Tbsp. | Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 108mg | Fiber: 2g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 1mg

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