This Jalapeno Salsa Verde is super easy to make yet full of so much flavor. It’s highly addictive and the perfect condiment for tortilla chips, Mexican entrees or anything else you usually top with salsa.
Good for You Ingredients
I like making my own salsa for two reasons.
First, because I know the ingredients in my salsa. Commercially produced salsas contain mystery ingredients and additives. I like to stick with quality produce like fresh tomatillos, jalapenos, and pantry staples like garlic and vinegar.
I also like to make my own salsa because I can make a smaller quantity that I know we can eat up in a few days’ time. My hubby used to get the Costco sized salsas which we’d use a quarter of and then after a week or two we’d have to pitch because of mold. But, I guess that’s the curse of Costco anyway 🙂
What’s a Tomatillo?
Never had tomatillos before? They’re related to gooseberries because of the papery skin around them. When you pull the paper skin off, the surface of the tomatillo is a little bit sticky. Just rinse it under water to clean off the sticky residue. When they’re ripe, they have a bitter sour kind of taste and are perfect for adding that fresh zing to your salsa.
Make it Mild
If you are not into spicy foods you can adjust the recipe to your personal tastes. To make it mild, skip the jalapenos and instead, use two poblano peppers or you can use Anaheim peppers. They’re milder peppers but will still give you great flavor.
Roasting The Vegetables
The important first step in this recipe is to roast the vegetables. Roasting helps to bring out the natural sugars in the vegetables and give them that warm carmelized flavor. This is what makes this salsa so addictively delicious.
Blending the Salsa
I use my Vitamix blender when making this salsa and blend until smooth. However, if you’re more a chunky style salsa fan, then you can blend it less or make this in the food processor. The consistency of your salsa is up to you.Print
This Jalapeno Salsa Verde is super easy to make yet full of so much flavor. Highly addictive and the perfect condiment for tortilla chips and Mexican food.
- 1 poblano pepper
- 2 jalapeno peppers
- 3 tomatillos, skins removed and fruit rinsed
- 1 whole clove garlic
- 1 Tbs oil (your favorite flavorless oil)
- 1/4 cup white wine vinegar (or regular white vinegar)
- ½ cup water
- 1 tsp salt (additional to taste)
- ½ cup fresh cilantro
- Preheat your oven to 400F
- Put the poblano, jalapenos, tomatillos and garlic on a baking sheet with parchment paper or foil and roast at 400F for 20 minutes until the vegetables are blistered and roasted on tops. Flip them using tongs and let them roast another 10 minutes then remove them from the oven.
- Once fully roasted, remove the stems and the seeds from the peppers using gloves and a knife. Gloves are especially important if you’re working with spicy peppers to prevent the spice from getting onto your hands and into your eyes.
- Combine the roasted vegetables into a blender or food processor along with ½ cup water, 1 Tbs oil, 1/2 cup fresh cilantro, 1 tsp salt and 1/4 cup white wine or regular white vinegar.
- Blend until smooth.
- Keep the salsa in an airtight container in the refrigerator up to a week.
Keywords: salsa, jalapeno, condiment, sauce, poblano