- Salsa Verde
Meal Tags: Dip, Make-ahead, Sauce, Snack
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 pound tomatillos, husked and rinsed
- 1/2 white onion, peeled and quartered
- 1 jalapeño, stem removed
- 1 garlic clove, grated
- 1/4 cup fresh cilantro
- Zest and juice of 1 lime
- Salt and freshly ground black pepper
Turn the broiler on high.
Arrange the tomatillos, onion, and jalapeño on a foil-lined baking sheet. Broil for 10 minutes flipping once half way through cooking.
Once the vegetables are charred, remove the from the oven and transfer to a food processor. Add garlic, cilantro, lime zest and juice and pulse until everything is broken down but the mixture remains just a bit chunky. Season with salt and pepper to taste.
Salsa verde can be enjoyed immediately or stored in the refrigerator for up to 5 days.
**Note: If you’d like the Salsa Verde slightly less spicy, cut the jalapeño in half and remove the seeds and membranes before broiling.