Simple Salsa Verde

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.

salsa verde

Ingredients

  • 2 pounds (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
  • 1½ 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 the Vitamix container in the order listed and secure the lid.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  4. For a chunky salsa Select Variable 7. Pulse mixture 5–10 times or until desired consistency is reached.

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!

Ingredients

  • 2 pounds (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
  • 1½ 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 the Vitamix container in the order listed and secure the lid.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  4. For a chunky salsa Select Variable 7. Pulse mixture 5–10 times or until desired consistency is reached.

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!

Ingredients

  • 2 pounds (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
  • 1½ 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 the Vitamix container in the order listed and secure the lid.
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  4. For a chunky salsa Select Variable 7. Pulse mixture 5–10 times or until desired consistency is reached.

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!