Instructions
1. Cook the tomatillos
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Boil method: Place tomatillos, jalapeños, onion, and garlic in a saucepan. Cover with water and boil for 5–7 minutes, until tomatillos are soft.
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Roast method (more flavor): Roast tomatillos, jalapeños, onion, and garlic under a broiler or on a skillet until slightly charred, about 5–7 minutes.
2. Blend
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Drain (if boiled) and place ingredients in a blender or food processor.
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Add cilantro, lime juice, salt, and cumin (if using).
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Blend until smooth.
3. Adjust seasoning
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Taste and adjust salt, lime juice, or jalapeño for heat.
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Chill in the fridge for 30 minutes for flavors to meld, or serve immediately.
Tips
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Spice control: Keep seeds for extra heat; remove them for mild salsa.
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Consistency: Add a little water if too thick, or a drizzle of olive oil for richness.
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Storage: Keeps in an airtight container in the fridge for up to 1 week.
Optional add-ins for extra flavor:
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1 tsp sugar to balance acidity
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1 small avocado for a creamy twist
If you want, I can give you a roasted version that’s smoky and slightly sweet — takes this salsa verde to the next level. Do you want that version?
