Elm Farm

Family owned & farmed in Marshfield, MO

Salsa Verde

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I’m not saying that since I grew up in Mexico that I know a superior salsa verde when I see it, but … I’m definitely not saying I don’t.

Here’s a quick salsa that’s worth every second of the four minutes it takes to whip up.

Salsa Verde

Salsa Verde

Recipe by Cherith Mitchell
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • 1 lb green tomatillos

  • 1-2 jalapeños

  • 1 onion

  • 4 garlic cloves

  • 1/2 c cilantro

  • 1 TBSP lime juice (1-2 limes squeezed)

  • 1-2 tsp salt

  • Drizzle of olive oil

Directions

  • Preheat oven to 400F.
  • Remove the husks from the tomatillos. Remove stem and seeds from jalapeños. Quarter the onion and peel the garlic cloves. Place on a baking tray, drizzle with olive oil, and roast for 15-30 minutes or until veggies begin to char.
  • Add to a food processor or blender along with remaining ingredients and pulse until well blended.
  • Allow flavors to blend for a few hours before serving. Refrigerate in a glass jar for up to a week.