This is the easiest and the best salsa verde recipe! It's just 34 calories per 1/2 cup and can be made easily as we roast the tomatillos in the oven first.Included with this green salsa recipe, you'll find notes on how to make this tomatillo salsa verde "Hot, Medium, or Mild" and how to make a creamy avocado tomatillo salsa recipe.
Preheat the oven broiler and position the rack 4 inches below the heat. Line a rimmed baking sheet with foil.
Place the tomatillos and jalapeño on a rimmed baking sheet and broil for 3-5 minutes, until they’re blackened in some spots.
Remove the baking sheet from the oven, flip over the tomatillos and pepper and broil for 5-6 minutes, until the tomatillos and pepper is blistered.
To a food processor or blender, combine the onion, cilantro, lime juice, salt and cooked tomatillos and pepper along with any juices. (Note- If you want mild salsa, allow the jalapeño pepper to cool, then cut in half and remove all the seeds.)
Pulse the salsa verde ingredients until smooth.
Taste and add more salt or lime juice as needed.
Move to a glass bowl and cover. Chill in the fridge for 3-5 hours before serving.
Tomatillo Salsa Notes:
The salsa verde will thicken up after a few hours in the refrigerator.
You can make creamy salsa verde by adding 2 diced avocados to the blender.
To make the salsa "Hot" use 2 jalapeños, and to make it mild, remove all the seeds. This recipe makes a "Medium" heat salsa.
Any onions will work, white onions are traditional.
This salsa de tomatillos will hold in the fridge for one week.