Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.
- 12-15 tomatillos, husks removed, quartered
- 5 cloves of garlic
- 1 medium white or yellow onion, skin removed, coarsely chopped
- 1 bunch cilantro
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 1 jalapeno, seeds removed
- 3 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
- 1 tablespoon lime juice
Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times.
Add in remaining ingredients and pulse until desired consistency.
Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.