Salsa Verde
This salsa verde is made with fresh tomatillos, poblano peppers, and jalapeno. It's an easy recipe you can make on the stove without peeling the peppers.
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Ingredients
- 1 tablespoon olive oil
- 1 pound tomatillos quartered
- 2 poblano peppers seeds removed and roughly chopped
- 1 jalapeno seeds removed and roughly chopped
- 1 large clove of garlic roughly chopped
- 1/4 cup roughly chopped cilantro
- Juice from 1 large lime
- 1/2 teaspoon kosher salt
Instructions
- Heat the oil in a large pan over medium heat. Cook the tomatillos, garlic, and peppers for about 10 minutes or until they have softened.
- Transfer it all to the food processor along with the cilantro, lime juice, and salt. Blend until the salsa is smooth. Store in the refrigerator for a few hours and give it a taste. Add more salt, if needed, and it's ready to serve.
Notes
This salsa will keep in an airtight container in the refrigerator for up to a week.
You can also roast the peppers if you want a smoky roasted flavor in your salsa. Char the peppers on the grill at 400°F until they're blistered. Remove the stem and seeds and peel them before blending them with the other ingredients. Please see the blog post for more tips about this!
Nutrition Estimate
Serving: 0.25 cup | Calories: 44kcal | Carbohydrates: 5.9g | Protein: 1g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.8g | Sodium: 79.8mg | Fiber: 1.9g | Sugar: 3.4g
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