Homemade Salsa Verde

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 Recipe adapted from Rick Bayless, Serious Eats and Simply Recipes. STORAGE SUGGESTIONS: This salsa verde should keep well in the refrigerator, covered, for at least 1 week. If you added avocado, it will keep well for about 3 days—be sure to press plastic wrap against the top surface to prevent oxidation. CHANGE IT UP: Feel free to substitute red tomatoes for a more traditional roasted tomato salsa. ? NUTRITION INFORMATION The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate. Original salsa verde Original recipe photo; post updated with new photos 8/2/17 SIMILAR RECIPES Best Red Salsa (Ready in 10 Minutes) Best Red Salsa (Ready in 10 Minutes) Fresh Mango Salsa Fresh Mango Salsa Chunky Avocado Salsa Chunky Avocado Salsa FacebookTwitterPin It ? CATEGORIES appetizers, condiments, dips & sauces, dairy free, egg free, fall, favorites, gluten free, Independence Day, Mexican, nut free, recipes, snacks, soy free, summer, Super Bowl, vegan ? INGREDIENTS cilantro, lime, salsas, tomatillos ? NEWER Berry Spinach Salad with Spicy Maple Sunflower Seeds OLDER ? Sun-Dried Tomato Pesto Pasta with Roasted Vegetables BY KATHRYNE TAYLOR Cookie and Kate TaylorVegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. More about Cookie and Kate » Follow us! Instagram ? Pinterest ? Facebook Never miss a new recipe Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.) Enter your email address... Enter your email address... Comments Leave a comment below: Your comments make my day. Thank you! If you made the recipe, please choose a star rating, too. Comment Rate this recipe ? ? ? ? ? Name * Email * Website Email me when Kate or another C+K reader replies directly to my comment. (You will not be subscribed to our email newsletter.) PEGGY COCKERILL April 21, 2018 Last year a friend gave me a bunch of tomatillos. I found your recipe, made it and loved it! This year I am growing my own tomatillos and I have a bumper crop! I will be canning the salsa, for sure. Thank you for this recipe. ????? Reply KATE April 23, 2018 You’re very welcome, Peggy! Thank you for your review. Reply KEN LAW July 22, 2019 How will does this recipe can ? Reply KATE July 24, 2019 Unfortunately, I’m not a canning expert and didn’t create this recipe with that in mind. Reply ANN July 31, 2019 It cans well if you have the right amount of acid and salt. Fresh limes aren’t reliable acidity-wise so I would use citric acid instead. Yo