Salsa Verde II


1-1/2 lbs Tomatillos (about 12 medium), husked and rinsed
1/4 Cup chopped white onion
2 Tbsp lime juice
2 Tbsp Salsa Verde Seasoning

Optional Add-Ins
1/4 Cup fresh cilantro
1 to 2 diced avocados, for creamy salsa verde
1/2 tsp to 1 tsp Jalapeno Powder


Roast the tomatillos: arrange your oven rack about 4″ below the broiler element, and preheat the broiler. While the broiler heats up, arrange the whole tomatillos on a rimmed baking sheet, and broil them until tomatillos are blackened in spots, about 5 min. Take out the baking sheet and use tongs to flip the tomatillos. Broil the turned tomatillos for another 4 to 6 more min, or until the tomatillos are blistered and covered in scorch marks.

While the tomatillos broil, use a blender or food processor fitted with the purée blade to combine the chopped onion, (optional) cilantro, 2 Tbsp lime juice and the Salsa Verde Seasoning. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos and all of their juices into the food processor or blender. If using a blender, be careful! Puréeing flaming-hot vegetables can blow the lid off the appliance and might scald you (and make a big mess of your kitchen!).

Pulse until the tomatillo mixture is mostly smooth, with minimal chunks. Use a spatula intermittently to scrape the sides of the blender pitcher or food processor bowl.  Adjust the spice level of the salsa to your preferences with additional lime juice and jalapeño powder. Pour salsa into a bowl and serve. Leftover Salsa Verde can be stored in a sealed container in the refrigerator for up to 7 – 10 days.

Switch it up: if you’d like to make creamy Avocado Salsa Verde, allow the completed salsa to cool down before blending in 1 or 2 pitted, peeled, diced avocados.  Make the Avocado Salsa Verde more creamy by adding more chunks of avocado.