Ingredients
Makes about 2 cups
Step 1
Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
Step 2
Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
Step 3
DO AHEAD:Salsa verde can be made 5 days ahead. Cover and chill.
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Reviews (4)
Back to TopThis salsa has too much lime to use with anything other than chicken but it was great with the grilled chicken taco recipe. Useless to make for chips and salsa.
snoogerbot
vancouver, wa
2/10/2016
This is so good! It has a very unique flavor--very different from a red salsa. My family loved it. It is great as a topping, or a dip. I used a very large head of garlic--next time I will use a smaller head.
stephandjosh
Annapolis, MD
8/22/2015
Made this exactly as written except for seeding the jalapeno. It was plenty hot without the seeds. Used it on chicken tacos and was wishing I had chips to dip so I could eat more. I think I'm addicted!
joolieboo
Northborough, MA
8/4/2014
Quick and easy recipe. I also added diced avocado to give it some creaminess. Noticed that the acid in the other ingredients keeps the avocado in the dip from browning if there's left-overs.
riley723
Texas
7/3/2013
