Stop buying store made salsa verde and start making your own. Seriously it is SO easy! I have been making salsa verde for years. It is super simple and takes no time at all. In fact, you can easily whip this in less than 5 minutes. The longest part about this recipe is chopping the veggies and waiting for them to roast.
I started making salsa verde a few years back for a slow-cooker taco recipe. Slow cooker shredded beef tacos with salsa verde used to be a weekly staple in our house. That’s how tasty it is. All you need is a nice bottom blade roast and a batch of salsa verde. Then you place both in a slow cooker and let it do its thing for 6-hours.
I like to make salsa verde on the weekends so that I have something to snack on throughout the week. Trust me, once you make my homemade version you will never go back to store-bought again!
You might liken salsa verde to the Argentinean chimichurri sauce. I personally think that they both have very different flavour profiles. Furthermore, salsa verde is less chunky and is easier to make! The main flavour stems from the tomatillos and cilantro. Although one time I accidentally threw in parsley instead of cilantro. It still tasted great!
Salsa verde is primarily served cold, but I like eating right after it has been blended. The warm sauce paired with crispy tortilla chips is just perfect!
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper. Slice the tomatillos in half and place face down on the baking sheet. Add the onion (sliced in quarters), garlic and jalapeno. Bake for 15 minutes. Change the heat to broil on high, and broil the vegetables for 5 more minutes or until nice and brown.
Remove the vegetables and add everything to a blender. Blend on high until everything is combined and there are no chunks. Add the salt, pepper, cumin, sugar, lemon, and cilantro. Blend. Taste and adjust spices accordingly (sometimes you may need some more salt or cumin).
Transfer to a glass container and let it cool completely. Cover and place in the fridge for up to one week. Serve with chips and salsa! Or pour over your own tacos.
* Remove the papery skin off the tomatillos and then rinse them under some cold water to remove the stickiness.
** You may need to adjust the salt as required. I sometimes add a bit more salt and a bit more cumin for a nice flavour. It is up to your discretion!