Homemade Salsa Verde
Making Homemade Salsa Verde is easier than you think. The perfect green salsa for all of your favorite vegan tacos, burritos and bowls!
Ingredients
- 12 tomatillos* husks removed and halved
- 1/2 large white onion quartered
- 4 cloves garlic in the peel
- olive oil
- 1 jalapeño roughly chopped
- 1/2 bunch cilantro
- 1 lime juiced
- salt & pepper to taste
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Add the tomatillos (cut-side down), onion and garlic to the baking sheet. Drizzle with olive oil and toss to coat. Bake for 15 minutes.
- Remove from the oven and allow to cool for 10 minutes. Add everything from the baking sheet to a food processor** (being sure to remove the garlic skins) with the rest of the salsa ingredients. Pulse until combined. Taste and adjust seasonings as needed.
- Allow to cool before placing in the fridge. This will last for 3-5 days in the fridge.
Video
Notes
*When you remove the husks, the tomatillos will have a slightly sticky layer on the outside. Be sure to rinse them under warm water before cutting in half.
**Be sure to squeeze all of the juices and oil off of the parchment paper into the food processor.
Calories: 226kcal, Carbohydrates: 21g, Protein: 3g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 588mg, Potassium: 688mg, Fiber: 6g, Sugar: 11g, Iron: 2mg
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