Homemade salsa is one of the easiest things to make from scratch that people avoid trying at home. Jarred salsa is not only never very good, it pales in comparison to the real stuff.
This week I was sent a pound of tomatillos in my rescued produce box and immediately knew it had to become salsa verde. This recipe takes very little time, even less effort, a smidge of waiting time and then will be gone same day if your house is anything like mine. Seriously, it was gone the day after I made it.
- 1 lb tomatillos, husked and washed
- 1 medium white onion, halvevd
- 2 jalapenos, halved with ribs and seeds removed
- 1/2 bunch cilantro, thicker stems removed
- 2 cloves garlic
- 2 limes, juiced
- 2 tsp salt
- Move a rack in the oven up to the top shelf. Toss tomatillos, onion and jalapenos in oil and place on a foil-lined baking sheet. Broil for 20 minutes, flipping half-way through.
- In a blender or food processor, add all of the ingredients, including the juices the tomatillos expel during the cooking process. Blend until desired consistancy. Taste for salt and adjust.
Tomatillos should change color and char a bit. Keep an eye on the oven to ensure a slight char, not a full burn. Taste for salt! You’ll probably end up using more than you think you’ll need. If the salsa is too thick for your liking, add small amounts of water while you blend to thin it out. Don’t add too much or you’ll weaken the flavor of the salsa. This can be eaten straight from the blender but does get better with age in your fridge. I will usually make this in the morning and eat it with dinner. It will thicken a bit in the fridge so bear that in mind. I like a thick salsa so I don’t thin mine but to each their own.