Ingredients
1 1/2 lb. fresh tomatillos, husks removed and cut into 2-inch pieces
1/2 white onion, peeled and cut into 4 wedges
2 serrano chilis, split in half lengthwise
1 Tbsp. olive oil
2 garlic cloves
1 1/4 tsp. kosher salt
1 Tbsp. lime juice
1 c. fresh cilantro, leaves and small stems, chopped
Directions
1
Preheat the oven to 425˚. Place the tomatillos, onion and serrano peppers on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 15 minutes until lightly browned and the tomatillos have softened. Let cool for 15 minutes then transfer to the bowl of a food processor.
2
Add the garlic, kosher salt, lime juice and cilantro to the food processor. Pulse for about 15 to 20 seconds until combined.
3
Serve with tortilla chips or your favorite Tex-Mex recipe.
This salsa has some heat from the serrano chili. Add 1 to 2 more chiles if you like your salsa verde even spicier.
