I’m in love with this salsa verde recipe from Pierce Abernathy. As with all of his recipes, which you can only find on Instagram, this one is super simple, easy, delicious, and focuses on whole food ingredients. A little bit sweet from the tomatillos, a little bit spicy from the jalapeños, this tomatillo salsa is super simple but packs a lot of flavor. The most important step in this recipe is charring the jalapeños, tomatillos, and onions. This step will add a smokiness and depth to the salsa that will keep you going back for more. Garnish with fresh avocado for a hint of creaminess.
The Key to Good Salsa is a Good Char
I’m someone who loves a good char on pretty much anything. It’s especially important for this tomatillo salsa. You don’t need a gas stove or a grill to get a char though! All you need to do is toss your vegetables on a parchment paper-lined baking sheet and broil them on high until you start to see a solid char and the vegetables become tender. This step is what separates an average salsa from a great one.
After charring, just simple toss everything in a food processer with some cilantro, lime juice, garlic, and salt, then blend to your desired chunky-ness or smoothness. I love how minimal the prep is for this recipe! Pretty much the only chopping you need to do is for the onion.
Jalapenos Complement The Sweetness from Tomatillos Perfectly
The first time I tried out this recipe, I used just one jalapeno, per Abernathy’s original recipe recommendation of 1-2 jalapenos. However, I’ve found that tomatillos have a slight sweetness to them which begs for much more spice than a single jalapeno can offer. For a perfect balance, I recommend three jalapenos. If you’re not too keen on spice and want a totally mild version of this salsa verde, still add in one jalapeno for the flavor. You won’t be feeling the burn, though!
A Margarita is the Perfect Pair for Chips & Salsa Verde
Naturally, a margarita is the go-to pairing for a fresh, homemade salsa. I’m all for a classic margarita made with lime juice, triple sec, and tequila – and of course, a salted rim. If you want to throw together a quick, classic marg, all you need is:
- 1.5 oz Tequila
- 1 oz Triple Sec
- Juice of 1 medium lime (or 2, if your limes aren’t super juicy)
- Optional: Agave nectar for a hint of sweetness, if you’d like
- Ice
- Salt for the rim
- Lime wedge for garnish
Combine everything in a glass and serve (don’t forget to salt the rim FIRST…classic mistake). If you want to get fancy with it, combine everything in a cocktail shaker and shake vigorously. Add a pretty cocktail ice cube to a salted glass and pour the margarita mix over. Garnish with a lime.
While the classic is always a great option, I do love these Sparkling Blood Orange Margaritas with Prosecco that I made last week. A little sparkling wine makes everything better, no? This take on a margarita also adds an extra fruity kick from blood oranges that is slightly less tart and a little more sweet. Not to mention, the color is GORGEOUS. See for yourself here…
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Tomatillo Salsa Verde With Charred Jalapeños
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mexican
- Diet: Vegan
Description
Charred tomatillo salsa verde with jalapeño, white onion, cilantro, and avocado.
Ingredients
- Roughly 1 lb of tomatillos, husked and washed
- 1 white onion, quartered
- 3 jalapeños
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/3 cup cilantro
- Salt and pepper to taste
- Additional fresh, diced white onion, cilantro, and avocado for garnish
Instructions
- Placed the husked and washed tomatillos, quartered onion, and whole jalapeños on a parchment-paper-lined baking sheet. Broil on high until charred and tender. Depending on your oven, this may take about 10-20 minutes.
- Remove tomatillos, onion, and jalapenos from the oven and allow to cool. Then, toss them all into the food processor with the cilantro, garlic, lime juice, and salt.
- Blend until the salsa reaches your desired texture.
- Garnish with fresh, diced white onion and avocado, a little cilantro, and freshly cracked black pepper and serve with tortilla chips!
- Don’t forget the Sparkling Blood Orange Margaritas!
Notes
This recipe was inspired by Pierce Abernathy’s salsa verde recipe.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
