Go Back

Salsa Verde with tomatillos and Jalapeños

Best way to spice up your #TacoTuesday! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4
Author: Amanda Haas



  • lb tomatillos skins removed, rinsed, and halved
  • 1 white onion quartered through root end and outer skin removed
  • 2 jalapeños halved lengthwise
  • 3 tablespoons lime juice plus more as needed
  • 2 tablespoons cilantro chopped

From your pantry:

  • extra-virgin olive oil
  • kosher salt and black pepper

Kitchen Equipment:

  • mixing bowl
  • Brava metal tray
  • blender or food processor


  • Step 1: Prep vegetables 
    In a medium bowl stir together tomatillos, onion, and jalapeños with 2 tablespoons extra-virgin olive oil and ½ teaspoon salt. Spread vegetables in even layer across in Zones 1, 2 and 3 of Brava metal tray. 
    Step 2: Roast vegetables 
    Slide metal tray into top oven shelf Select “Salsa Verde” on your oven touchscreen and follow instructions.
     Step 3: Cool and blend
    When your food is done, transfer to same bowl to catch juices and let cool to room temperature. Place the cooled vegetables along with their juices in a blender and add the lime juice, cilantro, and another pinch of salt. Blend on low speed or pulse until the mixture reaches the texture of a salsa. 
    Taste, adding more salt or lime juice as desired. Store in an airtight container in the refrigerator for up to 5 days.