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Salsa Verde

a chip being dipped into a a bowl of homemade salsa verde made with tomatillos, onion, jalapeños, cilantro and salt
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  25 min

Ingredients

  • 2 tablespoons vegetable oil
  • 10 to 12 medium tomatillos, husked (about 1½ pounds)
  • 1 large white onion, quartered
  • 1 to 3 jalapeños, stems removed, seeded if desired
  • 4 garlic cloves
  • 1 bunch fresh cilantro, stems removed
  • 1 teaspoon fine sea salt

Method

  1. Heat the vegetable oil in a large pot over high heat. Once the oil is glistening, add the tomatillos, 2 of the onion quarters, the jalapeños, and the garlic in a single layer. Cook, undisturbed, until the ingredients are charred on the bottom, about 5 minutes. Flip and repeat on the other side, about 5 more minutes. Reduce the heat to low, cover, and cook for 15 minutes, or until charred. Remove the pot from the heat, uncover, and let cool completely, about 30 minutes.
  2. Transfer the charred ingredients to the base of a blender or food processor. Add the remaining 2 onion quarters, the cilantro, and salt. Pulse until your desired texture is achieved.
  3. Store refrigerated in an airtight container for up to 1 week.