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Zesty Green Salsa

This is definitely NOT a sweet green salsa. You can up the spice by adding a few other peppers. I love roasting the veggies before combining in the food processor, but if you are short on time, just skip the oven.
Prep Time 20 minutes
Course Appetizer
Cuisine American, Mexican
Servings 16 servings

Equipment

  • food processor or a blender

Ingredients
  

  • 1 bunch cilantro washed and bulk of stems removed
  • 1 lb tomatillos husked and halved or quartered
  • 1 jalapeno pepper, seeds seeds & ribs in for more heat
  • 1-2 *pasilla peppers (optional, will add some heat) seeds & ribs in for more heat
  • 1 medium onion rough chopped
  • 1 4oz *can green chiles (optional, will add some heat)
  • 1-2 cloves garlic, minced
  • ½-1 tsp salt
  • 1 bunch green onions, sliced. Include both white and green parts. only need to rough chop if you want them to run through the food processor or blender
  • 1 TBS white vinegar optional, but highly recommended

Instructions
 

  • Rough chop any ingredients you are putting into the food processor or blender.
  • Place rough chopped onions and peppers onto a baking sheet & mist with neutral oil.
  • Broil @450 until blistered. Cool.
  • Add cooled, roasted onions and peppers and remaining ingredients into food processor or blender.
  • Pulse or blend until the consistency is how you want it.
  • Taste with a chip. Adjust seasonings as needed.

Notes

I prefer a chunkier salsa so I only rough chop half the ingredients and hand slice or dice the remainder and add it to the processed salsa.
This makes a big batch so you can use half for cooking (think green enchiladas, cooking sauce for chicken, to top some white chicken chili) and half for eating.
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