Fresh Salsa Verde Recipe
About 2 1/2 cups
Active Prep: 5 min
- 1 lb. tomatillos, husked, rinsed, and quartered
- 1 large shallot, chopped
- 1/2 to 1 jalapeño, deseeded and chopped
- 2 Tbsp. chopped fresh cilantro
- 1/8 tsp. Minced Garlic
- 1/2 tsp. Makrut Lime Sea Salt
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Green tomatoes can be used in place of tomatillos. Adjust jalapeño amount based on how much heat you like.
This recipe is featured in Spice Club, Savory's spice-of-the-month club.
Place first five ingredients into a food processor and pulse until coarsely chopped. Transfer to a medium bowl and mix in lime salt. Serve cold or at room temperature.
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