Salsa Verde
Bright, tangy tomatillos charred until slightly sweet, blended with fresh cilantro and lime for a salsa that wakes up tacos, grilled meats, or chips. Quick to make and easily adjusted for heat, it balances smoky, tart, and herbaceous notes.
1 lb tomatillos, husks removed, rinsed
1 jalapeño, stem removed
1 serrano, stem removed (optional for extra heat)
1 cup yellow onion, roughly chopped
2 clove garlic, peeled
1 bunch fresh cilantro, leaves and tender stems
1 lime, juiced
1 tbsp olive oil
1 tsp salt
1 pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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