This simple Salsa Verde is a delicious fresh salsa recipe made with tomatillos instead of tomatoes. Put it on everything from eggs to soup to tacos. Serve it with chips or on top of grilled chicken breasts or steak. It will add a healthy spot of flavor to just about anything.
I like a good tomato salsa like Pico de Gallo, but tomatoes are not the only fruit or vegetable that makes a fabulous salsa.
This recipe uses tomatillos, small tomato-like fruit with a papery husk covering them. While they can be eaten raw, roasting them brings out the sweetness and makes them softer.
This salsa is great with chips as an appetizer, or add some on top of your burritos, tacos, huevos rancheros or other favorite Mexican dishes.
- 1 pound tomatillos
- 2 medium jalapeno peppers
- 3-4 cloves fresh garlic (peeled)
- 2 tablespoons extra virgin olive oil
- 4 green onions (chopped)
- ¼ cup fresh cilantro leaves
- ¼ cup fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon honey
- kosher salt and black pepper (to taste)
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or baking mat.
- Husk tomatillos and cut in half and place in a bowl with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat. Place in a single layer on the baking sheet
- Bake until vegetables are tender about 15-20 minutes. Remove from oven and let cool for several minutes.
- Once cool enough to handle, cut jalapeno peppers in half and remove seeds.
- Put the roasted vegetables in a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
- Add a drizzle of honey to sweeten, if desired. Season with salt and pepper, to taste.
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