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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.

Submitted By:

Dietary Interests: Diabetes Friendly , Gluten-Free , Keto Friendly , Mediterranean , Vegan , Vegetarian

Yield:

16 servings (960 ml)

Total Time:

46 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Immersion Blender only

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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

  1. 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.
  2. 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.
  3. 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!