Cooking Lucid
Salsa Verde
Bright, tangy tomatillo salsa with roasted jalapeños, cilantro, and garlic. Equally at home drizzled over tacos, stirred into chilaquiles, or scooped up with warm tortillas.
Prep 10 min
Cook 15 min
Total 25 min
Serves 8
Ingredients
Step 1 — Roast the vegetables
- 1½ lbs tomatillos (husks removed, rinsed)
- 2 jalapeño peppers
- 1 small white onion (quartered)
- 4 garlic cloves (unpeeled)
Step 2 — Blend and season
- ½ cup fresh cilantro (packed)
- Juice of 1 lime
- 1 tsp kosher salt
- ½ tsp ground cumin
Instructions
- 1
Roast the vegetables
Place tomatillos, jalapeños, onion, and garlic on a baking sheet. Broil 5–7 minutes until charred and softened, turning once. Peel garlic cloves.
- 2
Blend the salsa
Transfer roasted vegetables to a blender with cilantro, lime juice, salt, and cumin. Pulse to a coarse or smooth consistency, depending on preference. Add a splash of water if needed.
- 3
Serve
Taste and adjust salt and lime. Serve warm or at room temperature. Keeps refrigerated up to 1 week.
Nutrition per serving: 25 cal · 1g protein · 5g carbs · 0g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
