Ingredients:
1 ½ pounds tomatillos (about 12 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)
½ cup chopped white onion (about ½ medium onion)
¼ cup packed fresh cilantro leaves (more if you love cilantro)
2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
½ to 1 teaspoon salt, to taste
Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde
Instructions:
Preheat the broiler with a rack about 4 inches below the heat source.
Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.
Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchy-black and blistered.
Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or 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.
The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos.
If you’d like to make creamy avocado salsa verde, let the salsa cool down before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).
Notes:
Selecting Tomatillos: Choose firm, bright green tomatillos with tight-fitting husks. Avoid ones that are soft or have brown spots. Rinse them well to remove any sticky residue from the husks.
Adjusting Spiciness: For a mild salsa, omit the jalapeños or remove the seeds and membranes before broiling. Use 1 jalapeño for a medium salsa or 2 for a hotter version. Remember, the heat level can vary, so adjust based on personal preference and the actual heat of the peppers.
Broiling Technique: Place the tomatillos and jalapeños close to the broiler element for even charring. Keep an eye on them to prevent burning—turn them halfway through broiling to ensure they char evenly.
Blending Process: When blending the salsa, start with pulsing to break down the ingredients, then blend until smooth. Scrape down the sides of the blender or food processor as needed to ensure everything is well incorporated.
Seasoning Gradually: Start with a smaller amount of lime juice and salt, then taste and adjust gradually. The acidity of the lime juice and the saltiness will vary depending on personal preference and the natural sweetness of the tomatillos.
Avocado Variation: If making creamy avocado salsa verde, allow the salsa to cool slightly before adding diced avocados. Blend them in gently to maintain a chunky texture if desired, or blend thoroughly for a smoother consistency.
Thickening in the Refrigerator: The salsa will initially be thin but will thicken as it cools in the refrigerator due to the pectin in the tomatillos. Allow it to chill for a few hours before serving for best consistency.
Storing and Serving: Store the salsa in an airtight container in the refrigerator. It will keep well for up to a week. Serve it chilled or at room temperature as a dip, sauce for tacos, enchiladas, or alongside grilled meats.
Experiment with Ingredients: Feel free to adjust the recipe to your taste preferences. You can add more cilantro for a stronger flavor, or adjust the amount of jalapeños and lime juice to control spiciness and acidity.
Garnish and Presentation: Consider garnishing the salsa verde with additional cilantro leaves or a slice of lime for a fresh presentation. This adds visual appeal and enhances the flavors.
Nutrition Information:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 42 | TOTAL FAT: 1.2g | SATURATED FAT: 0.2g | TRANS FAT: 0g | UNSATURATED FAT: 1g | CHOLESTEROL: 0mg | SODIUM: 150-300mg | CARBOHYDRATES: 7.8g | FIBER: 2.3g | SUGAR: 5.2g | PROTEIN: 1.3g
