Simple Salsa Verde [Immersion Blender]
Blend tomatillos, jalapeños, cilantro, onion, garlic, lime juice, and salt for a tangy and spicy salsa perfect for chips or as a topping for grilled dishes.
This is for the Immersion Blender only
Ingredients
- 2 pound (915 g) tomatillos, removed from the husk, rinsed well and drained
- 1 (215 g) yellow onion, peeled and quartered
- 1 small (55 g) jalapeño, seeds removed if less heat desired
- 2 Tablespoons (30 ml) extra virgin olive oil
- 1 bunch (15 g) fresh cilantro leaves
- 1 lime, peeled
- 1 ½ teaspoons kosher salt
Directions
- Preheat oven to High Broil. Line a sheet pan with foil. Place tomatillos, onion, and jalapeno on sheet tray and toss with olive oil. Place under the broiler tossing 3 – 4 times until roasted well and slightly blacked on most of the sides.
- Slightly cool tomatillo mixture, place all ingredients into appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds to achieve a chunky salsa. For a smooth salsa increase to its highest speed.
Chef's Notes
- If heat isn't desired, remove the seeds of the jalapeno or replace with a poblano pepper.Fresh and flavorful, we love a vegetable based dip that can be used to dip more veggies in!