Cilantro Salsa Verde is surprisingly easy to make at home! This popular dip requires 3 steps, and is packed with so much more flavor that the jarred stuff.
3 large tomatillos (husked and washed)
1 anaheim chili
1 onion (peeled and halved)
1 sweet cayenne pepper (or a jalapeno)
1 serrano pepper
1 cup packed cilantro (stems are okay)
1 garlic clove
2 tablespoons lime juice (from 1-2 limes)
1 tablespoon honey (agave for vegans)
1 teaspoon salt
Move the oven rack to the top position and set your oven to broil.
After you've removed the husks and washed your tomatillos, score the bottom of the tomatillos with an X to help them cook evenly. Place the tomatillos, scored side up, on a baking tray with the Anaheim chili, onion, cayenne pepper, and serrano pepper. Drizzle them with avocado oil and toss around so they don't stick to the pan and place them into the oven. Broil for 7-10 minutes or until the peppers and tomatillos are looking browned. Remove them from the oven and if the peppers are brown and blistered take them off the tray and set aside. If not, filp all the ingredients and place them back in the oven for another 7-10 minutes or until the tomatillos are very soft.
Once the peppers are cool enough to handle, remove the skins, which should slide right off. If you like hot salsa, add them straight to the blender with their seeds. If you prefer medium salsa, cut the peppers open and remove half of the seeds with a spoon. If you like mild salsa, remove all of the seeds.
Add all the ingredients into the blender and blend until all the ingredients are broken down and you've reached salsa consistency. Serve.