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Chunky Salsa Verde

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 cup
Author Stephanie Chavez

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 6 medium size tomatillos
  • 1/4 large white onion
  • 1 large garlic clove
  • 2 jalapenos seeded
  • 1 cup cilantro, packed
  • 1 teaspoon sea salt
  • lime juice to taste

Instructions

  1. Heat oil in a frying pan and start to cook the tomatillos and jalapenos for about five minutes. Turn them over every one or two minutes. After five minutes, add the onion and garlic. Cook another five minutes, turning often. You want them to still have a golden brown sear, but a little bit of blackened skin is okay too. After ten minutes, turn off the burner and let it all cool down for at least five minutes.
  2. In a food processor, pulse together all the ingredients except the lime juice. The amount of time to pulse blend is up to you. If you want it to be chunky, pulse at least ten seconds then check the thickness. Taste it, then add the lime juice and a little more salt if you feel it needs more. If you want it to be more runny than chunky, pulse a few more seconds.