Who doesn’t love a good salsa?! Salsas come in many forms, the most popular being Salsa Roja and Pico De Gallo. But, my favourite has got to be Salsa Verde. This green salsa is made using tomatillos. This fruit may look like a green tomato but it's closely related to a gooseberry, sharing a similar tart flavour and consistency.
My Homemade Salsa Verde is fresh, bright, zesty, tangy, smokey, garlicky and has some subtle heat. It couldn’t be easier to make and is so delicious! So, why buy store-bought salsa when you can make your own at home?!
It all starts with charring the tomatillos, onions and shallot in the oven for a few minutes. The charring process mellows the tartness of the tomatillos, brings out their sweetness and increases the depth of flavour of this dish. The tomatillos, onions and shallot are added to a food processor and blended up with a few other ingredients - including lime juice, garlic, jalapeño, cilantro and salt to create the most satisfying and flavourful bite!
This sauce and condiment goes with just about anything and everything - tortilla chips, nachos, burritos, fajitas, tacos, as a topping for your fried egg or served alongside your favourite protein, like chicken, steak, pork or fish! So, salsa into the kitchen and grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 8 - 10 minutes
Total Time: 18 - 20 minutes
Serves: 6 - 8 people
Ingredients:
1 1/2 lbs tomatillos, husks removed
2 small white onions, peeled and quartered
1 shallot, peeled and halved
2 Tbsp avocado oil
2 cloves garlic, peeled
Juice of 1 lime
1/2 jalapeño, seeds and ribs removed (See Notes below)
1/3 cup fresh cilantro
1/2 tsp coarse salt
Instructions:
Turn the oven onto the broil function and cover a 11” x 17” rimmed baking sheet with aluminum foil.
To the baking sheet, add the tomatillos, onions and shallot and drizzle 2 Tbsp of avocado oil over top. Give the pan a good shake, ensuring that all the ingredients are well coated.
Transfer the baking sheet to the oven and broil for 8 - 10 minutes or until charred. Keep a close eye on the oven to ensure that the onions and shallot don’t burn. If they are getting a little too much colour, remove them from the oven and transfer them to a small bowl. Continue cooking the tomatillos for the duration of the cooking period.
Remove the tomatillos from the oven and let them cool. Once cooled, add them to the food processor along with the onions, shallot, garlic, lime juice, jalapeño, cilantro and salt and pulse for 20 seconds or until smooth.
Enjoy immediately or refrigerate until ready for use. Serve this salsa with tortilla chips, nachos, burritos, tacos, as a topping for your fried egg or alongside your favourite protein, like chicken, steak, pork or fish! Enjoy!
Notes:
Some Like It Hot: If you want to add a little more heat to this salsa, consider adding the whole jalapeño (seeds and ribs removed). For a fiery salsa, refrain from removing the seeds and ribs of the jalapeño.
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