Best Chunky Salsa Verde Recipes

ROASTED SALSA VERDE

Roasted Salsa Verde image

The best salsa verde is made with roasted tomatillos, peppers, onion and garlic!

Provided by The Chunky Chef

Time 20m

Number Of Ingredients 9

Ingredients

7 medium tomatillos (husks removed, washed and quartered)
1 poblano pepper (seeds removed and halved lengthwise)
1 jalapeno (cut in half lengthwise)
1 small white onion (peeled and cut into wedges)
2 cloves garlic (skins left ON)
1/2 tsp kosher salt
1 Tbsp lime juice (fresh is best)
1/2 cup fresh cilantro (a small handful)
2 - 4 Tbsp water (to reach desired consistency)

Steps:

Adjust oven rack to 6 inches from the top and preheat broiler on HIGH.
Add tomatillos, poblano, jalapeno, onion and garlic to a large sheet pan, spreading them out a bit.
Broil for 10 minutes, rotating the pan halfway through broiling.
Add tomatillos, poblano, jalapeno and onion to food processor. Peel garlic and add it food processor as well.
Add salt, lime juice, and cilantro and process until everything is coarsely chopped. Add water, starting with 2 Tbsp and process until desired consistency is reached. Add more water, to your liking.
Transfer to storage containers and let cool.

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SALSA VERDE

Salsa Verde image

The only heat you'll need for this fresh, no-cook salsa comes from serrano peppers. Creamy avocado combines with juicy tomatillos to make this addictive, versatile sauce, which you can dollop on eggs, tacos, or anything else that needs a burst of flavor.

Provided by Gabriela Cámara

Categories condiment

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

10 small tomatillos
1 bunch cilantro, small
1 head little gem lettuce, small, may substitute 4 leaves of romaine
2 serrano chiles, de-stemmed and cut in half
1 clove garlic, large, peeled
1 ripe avocado
1 lime
1 shallot, minced
1 teaspoon fine sea salt, divided, plus more to taste

Steps:

Remove and discard the papery husks from the tomatillos; cut each in half and remove the hard parts surrounding the stem. Trim away and discard roots and tough stems from cilantro. Place tomatillos and cilantro in a blender along with lettuce, serrano peppers, and garlic clove. Slice the avocado open vertically, and twist the halves apart. Carefully whack a knife into the pit, twist to loosen, and remove the pit. Gently run a spoon between the flesh and the skin of the avocado until the flesh comes out in one piece. Repeat with the other half. Into the blender, add avocado halves, juice from the lime, and shallot.
Blend to a chunky purée, 30 seconds, adding ½ teaspoon salt halfway through with the motor running. Taste and add remaining salt (or more) as needed. Makes about 2 cups Salsa Verde. (Store in airtight container for up to two days in the refrigerator.)