How do you pick the best tomatillos?

When picking tomatillos, feel to make sure that they are firm to the touch. I also recommend choosing the ones that have husks that are loose. This will make it so much easier to peel later. Don’t wait too long between buying and using the tomatillos. This will ensure that your salsa tastes fresh when made.

Is salsa verde spicy?

It can be depending on your spice tolerance. I love spicy food, so I like to make mine with 2 jalapeños and a serrano pepper with the seeds intact. You can exclude the serrano and deseed and remove the veins of your jalapeno peppers to help significantly reduce the spice.

Are tomatillos the same as green tomatoes?

Not exactly. They are in the same family as regular tomatoes, but they have a lemony, crisp and herby taste to them compared to regular green tomatoes. That is why you don’t need lime or lemon juice for the salsa itself as it makes the salsa tangy enough on it’s own. Tomatillos are also a staple in Mexican cuisine.

How long does salsa verde last?

This recipe is great to make in advance for the week. Place your freshly blended salsa in a clean jar. If your salsa is still warm, wait until it comes to room temperature, then seal with a lid and place in the fridge for up to 7-8 days.

Why are my tortillas chips not fully crispy out of the oven?

Similar to granola, the chips will be slightly soft out of the oven and will firm up more as they cool. So make sure to allow the chips to cool for 5-10 minutes to allow them time to crisp up completely.

Homemade Charred Salsa Verde

Name: Homemade Charred Salsa Verde
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1.5 lbs tomatillos, remove stem and peels then wash the skin well; 1/2 yellow onion, peeled and cut down the middle with end removed; 4 cloves garlic, peeled; 2 jalapeños, stem removed; 1 serrano pepper, stem removed (optional, this will make it spicier); 1/4 cup fresh cilantro; 1/2 tsp salt or more to taste; 8-10 corn tortillas; Avocado oil; 1-2 wedges lime juice; Pinch of salt

Description

Make the best homemade salsa verde to enjoy on your own or at your next gathering. Made with a blend of freshly charred tomatillos, onions, peppers and cilantro.

Ingredients

Scale

Homemade Salsa Verde

1.5 lbs tomatillos, remove stem and peels then wash the skin well
1/2 yellow onion, peeled and cut down the middle with end removed
4 cloves garlic, peeled
2 jalapeños, stem removed
1 serrano pepper, stem removed (optional, this will make it spicier)
1/4 cup fresh cilantro
1/2 tsp salt or more to taste

Baked Chips

8–10 corn tortillas
Avocado oil
1–2 wedges lime juice
Pinch of salt

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Instructions

Heat up an unoiled skillet or grill pan on the stove top. Add your tomatillos, onion, garlic, and peppers to the pan and grill on both sides until charred. The garlic only needs 1 minute on each side, so remove once cooked. Allow the remaining veggies to cook and sear on both sides for about 8 minutes, flipping half way or until nicely blackened on both sides.
Remove the ingredients from the grill pan and place in a blender or food processor along with the cilantro and salt. Process on low until you achieve your desired consistency. I prefer mines a little chunky, but you can blend it more if desired. Taste and adjust the salt more if desired.
Now you can prepare the chips. Preheat the oven to 425F. Cut your tortillas however you wish and then spread out on a single layer between 1-2 lined baking sheets.
Spray or brush the tortillas on both sides with oil, then salt and squeeze some fresh lime juice over top of the chips.
Place the chips in the oven to bake for 10 minutes, flipping half way. Once out of the oven, allow to cool completely before serving so they crisp up.

Notes

You can make the chips in an air fryer. Place the chips in the fryer basket and set the air fryer to 400F for 4-5 minutes. You just want the edges to start looking golden and crispy before removing from the oven.

Control the heat of your salsa by adjusting the peppers used. If you need to, feel free to deseed and devein your peppers before charring.

Blend to your desired consistency. I blend on low in my blender until the salsa is chunky.

If your salsa appears more watery then you want it to be, you can place the salsa in a saucepan and cook it down a little bit more on the stovetop to remove excess liquid.

Use good quality fresh ingredients for the best flavor. If you choose ingredients that are old or not as fresh it will significantly impact the flavor of your salsa.