We are a family of chips and salsa lovers. Any kind of salsa and we are 100% in, but don’t offer unless you’re willing to be left with an empty bowl. I can guarantee we will gobble that up so fast you won’t have time to tell us otherwise. Green/red/mild/hot, they’re all delish, but we definitely prefer the *hot* in our house.
My dad started taking my sister and I to eat Mexican food as soon as we could walk, and would also feed us the spiciest foods of all time, so needless to say, we are chips and salsa hogs and world champions of spice. Either our taste buds were completely fried at an early age or we really are just badasses.
Many people stray away from making their own salsa’s and stick to store bought, and my best guess is they don’t realize how simple homemade salsa really is. There are a few different ways to make salsas, but they are both simple.
Fresh salsa’s just require a lot of chopping, but that’s about the extent of it. Roasted Salsa Verde adds the extra step of actually roasting the tomatoes and peppers, but it’s not difficult and SO worth it. I’m talking amazing flavor galore.
- step 1: roast it
- step 2: blend it
- Step 3: eat it
Yep, that’s all folks.
You can serve it as your traditional dip with chips, use on enchiladas, a marinade, or slather on tacos, tostadas, quesadillas..really whatever you want! I’m telling you, once you make this homemade salsa verde, you won’t go back!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- 10 tomatillos, husks removed and rinsed to remove any stickiness
- 3/4 white onion, quartered
- 2 serrano peppers, stems removed
- 1 jalepeno, stems removed
- Juice of 1 1/2 – 2 limes
- 1 tsp salt, more to taste
- 2 large handfuls cilantro
- Line baking sheet with foil or parchment paper and pre-heat broiler.
- Place tomatillos, onions, serrano’s, and jalepenos on baking sheet and roast until all sides are nicely charred. Turn once tops are charred until all sides are nicely roasted… (about 20-25 minutes)
- Toss everything in the blender/food processor including the juices from the pan, and add lime juice, salt, and cilantro. Blend until desired consistency is acheived.
- Serve with tortilla chips or keep in the fridge to put on eggs, quesadillas, tacos, etc. throughout the week!
Stove Top Method:
- Add tomatillos, peppers, and onion to comal or cast iron skillet over medium high heat.
- Cook until all sides are very charred, turning every few minutes.
- Add all charred goods to blender along with lime juice, salt, and cilantro. Blend until you’ve reached desired consistency.
We like our salsa extra spicy, so feel free to reduce the amount of peppers. You can also remove the seeds for less heat!