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MILD SALSA VERDE -(CILANTRO-FREE)
A lively, bright, summer-y salsa verde!
Course Condiment
Cuisine Mexican
Keyword Cilantro Free Salsa, Mild Salsa, Mild Salsa Verde, Salsa Verde
- 1 pound husked tomatillos about 12 tomatillos
- 6 cloves garlic
- 1 poblano pepper stems + seeds removed
- 1 jalapeno pepper stems + seeds removed
- 1 red onion optional for color and flavor
- 2 limes juiced
- salt + pepper to taste
preheat your oven to 425 degrees F
on a parchment-lined baking sheet, place whole tomatillos, garlic cloves, halved poblano, and halved jalapeno
dry-roast for ten minutes and let cool
add the roasted ingredients to a blender with lime juice and optional red onion
pulse until chunky
salt + pepper to taste
refrigerate for about 20 minutes to allow flavors to mesh
take a photo, tag @plantsdish on IG, + ENJOY! :)
*store in an airtight container in the fridge for one week
*freeze for up to three months