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.
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 the Vitamix container in the order listed and secure the lid.
- 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.
- 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 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 the Vitamix container in the order listed and secure the lid.
- 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.
- 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 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 the Vitamix container in the order listed and secure the lid.
- 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.
- 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!