Pico de gallo gets all the attention but salsa verde is the secret to over-the-top tacos, burritos, enchiladas, and the like. In fact, we like to blend up a batch even if we’re not having tacos—it’s great spooned over grilled steak or fish and adds bright flavor to rice or noodle bowls. Tomatillos are easier than ever to find in the supermarket, especially in the summertime. Look for small fruits with bright green skins and brownish-green husks. The husks are often split, but that’s OK, as long as the fruit underneath isn’t damaged or soft. Store them at room temperature for a few days or in a paper bag in the refrigerator for up to a week.
1 pound tomatillos, husks removed, cored, and quartered
½ small bunch fresh cilantro, coarsely chopped (about 1½ cups)
½ English cucumber, chopped (about 1 cup)
¼ small white onion
¼ cup fresh lime juice (from 2 to 3 limes)
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 garlic cloves
How to Make It
Process all ingredients in a blender until smooth. Store leftover Salsa Verde in an airtight container in refrigerator up to 1 week.
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