Garden-Fresh Salsa Verde

1

This versatile salsa verde recipe can be used just about anywhere you’d use traditional tomato salsa. This tasty garden-fresh salsa can be used to add flavor to eggs or enchiladas and takes your favorite soups and chilis to the next level. Try it on top of grilled chicken breasts, drizzled over sliced pork roast, or in this delicious tortilla soup.

Garden-Fresh Salsa Verde Recipe

Garden-Fresh Salsa Verde Ingredients:

  • 1 lb. tomatillos
  • 2 medium jalapeno peppers
  • 3-4 cloves fresh garlic, peeled
  • 2 T. extra virgin olive oil
  • 4 green onions, chopped
  • ¼ c. fresh cilantro leaves
  • ¼ c. fresh lime juice
  • 2 t. ground cumin
  • 2 t. dried oregano
  • 1 T. honey, optional
  • Sea salt and black pepper, to taste

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

Garden-Fresh Salsa Verde Directions:

  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
  2. Husk tomatillos and cut in half. Arrange tomatillos in a single layer on a prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
  3. Place baking sheet in preheated oven for 15-20 minutes or until vegetables are tender. Remove from the oven and let cool for several minutes.
  4. Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to a 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.
  5. Taste and add a drizzle of honey to sweeten, if desired. Season with salt and pepper, to taste, and serve immediately or freeze for later use. Enjoy!

This garden-fresh salsa verde will be a huge hit on Mexican night in your house!  I love trying new recipes and using fresh ingredients and this recipe won’t disappoint.  We hope you like it as much as we do!

Garden-Fresh Salsa Verde

Real Momma
Prep Time 20 mins
Cook Time 20 mins
Course Snack
Cuisine Mexican

Ingredients
  

  • 1 lb tomatillos
  • 2 medium jalepeno peppers
  • 3-4 cloves garlic
  • 2 T extra virgin olive oil
  • 4 green onions chopped
  • 1/4 cup cilantro leaves
  • 1/4 c fresh lime juice
  • 2 t ground cumin
  • 2 t dried oregano
  • 1 T honey optional
  • sea salt and black pepper to taste

Instructions
 

  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
  • Husk tomatillos and cut in half. Arrange tomatillos in a single layer on prepared baking sheet, along with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat.
  • Place baking sheet in pre-heated oven for 15-20 minutes or until vegetables are tender. Remove from oven and let cool for several minutes.
  • Once cool enough to handle, cut jalapeno peppers in half and remove seeds before transferring the roasted veggies to 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.
  • Taste and add a drizzle of honey to sweeten, if desired. Season with salt and pepper, to taste, and serve immediately or freeze for later use. Enjoy!

 

1 Comment

Leave A Reply

Recipe Rating




CommentLuv badge