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
- 915 g (2 pound) tomatillos, removed from the husk, rinsed well and drained
- 215 g (1 ) yellow onion, peeled and quartered
- 55 g (1 small) jalapeño, seeds removed if less heat desired
- 30 ml (2 Tablespoons) extra virgin olive oil
- 15 g (1 bunch) 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
- 915 g (2 pound) tomatillos, removed from the husk, rinsed well and drained
- 215 g (1 ) yellow onion, peeled and quartered
- 55 g (1 small) jalapeño, seeds removed if less heat desired
- 30 ml (2 Tablespoons) extra virgin olive oil
- 15 g (1 bunch) 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
- 915 g (2 pound) tomatillos, removed from the husk, rinsed well and drained
- 215 g (1 ) yellow onion, peeled and quartered
- 55 g (1 small) jalapeño, seeds removed if less heat desired
- 30 ml (2 Tablespoons) extra virgin olive oil
- 15 g (1 bunch) 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!