Salsa Verde is my absolute favorite with fish tacos but honestly it is a perfect topping for all types of mexican food.
- 1 Green pepper rough chopped
- 2 Small onions rough chopped
- 6-8 Tomatillos rough chopped
- 4 Cloves of garlic
- 2 Jalapenos rough chopped (keeps seeds in if you want it hotter)
- 3 limes juice and zest
- 1 to 2 Bunches of cilantro (1 if big 2 if small)
- 1 T Coriander
- 1 T Cumin
- 2-3 T olive oil
- Salt and pepper to taste
On a sheet pan throw the green pepper, tomatillos, onions, jalapenos, garlic, along with the olive oil, cumin, coriander, and a couple pinches of salt and pepper.
Throw The sheet pan in the oven on broil. If you broil on high keep an eye on it because you want the ingredients to get a little char but you don’t want them to burn. Stir the ingredients a couple of times and once everything is fork tender then remove from the oven and spoon into a food processor or blender. At this point cut a couple of inches of stem off the cilantro and throw the leaves in the blender as well as the lime juice and zest, and more salt and pepper to taste. Blend it as chunky or creamy as you like.
Now its time to enjoy with chips, tacos, nachos, or even scrambled eggs,