Ingredients:

1 ½ pounds tomatillos (about 12 medium), husked and rinsed

1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, note that spiciness will depend on heat of actual peppers used)

½ cup chopped white onion (about ½ medium onion)

¼ cup packed fresh cilantro leaves (more if you love cilantro)

2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste

½ to 1 teaspoon salt, to taste

Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

Instructions:

Prep the Broiler:

Set your oven’s broiler to high and position an oven rack about 4 inches beneath the heating element.

Roast the Tomatillos and Jalapeños:

Arrange the tomatillos and jalapeños on a rimmed baking sheet. Broil for about 5 minutes, or until charred in spots.

Use tongs to flip them over and continue broiling for another 4–6 minutes, until nicely blistered and blackened in patches.

Blend the Base:

While the vegetables roast, add chopped onion, cilantro, lime juice (start with 2 tablespoons), and ½ teaspoon of salt into a blender or food processor.

Add the Roasted Ingredients:

Carefully transfer the hot tomatillos and jalapeños along with their juices into the blender. Blend until the texture is mostly smooth, scraping down the sides if needed.

Adjust Seasoning:

Taste the salsa and add more lime juice or salt as needed for balance.

Chill and Thicken:

Let the salsa rest in the fridge for a few hours—it will naturally thicken as it cools due to the tomatillos’ pectin.

Optional – Make It Creamy:

For a creamy variation, allow the salsa to cool completely, then blend in 1 to 2 diced avocados until smooth and silky.

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