This recipe makes about 5 1/2 cups of salsa. You can easily halve the recipe, if desired, but I like to make the full batch and freeze leftover salsa for later. You can also make a creamy version of this recipe by adding avocado. Use 2 1/2 cups of this salsa and then skip to the step in the Creamy Avocado Salsa Verde where it instructs you to add the avocado. Click here for that recipe.
2 sweet onions
1/2 a lime
1/2 bunch fresh cilantro
- Remove the husks and wash the tomatillos
- Quarter and peel the onions
- Place the tomatillos, onions, and jalapenos on a large baking sheet
- Place the baking sheet 4-5 inches below the broiler. Watch for dark spots to appear. Using tongs, turn the tomatillos, onions, and jalapenos every 4-7 minutes until all sides are browned. They should be ready in about 20 minutes.
- Remove the baking sheet from the oven and set the jalapenos aside.
- Place the tomatillos, onions, and liquid in a food processor. Pulse until coarsely blended.
- Add the cilantro and the juice of 1/2 a lime. Pulse to blend.
- Taste the jalapenos to determine how hot they are. Then add a small amount of the jalapenos to the food processor. Pulse the food processor to blend. Taste the salsa and add more jalapenos until it reaches the desired level of spice.
- Enjoy the salsa with chips or serve over enchiladas!
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