Firefly's Easy Salsa Verde Recipe

Don’t be intimidated if you’ve never made salsa before — this one is super easy. Roast everything, toss it in a food processor, blend, and you’re done!

My favourite way to eat it? Spoon it over scrambled eggs — SO good. It’s also great on tacos, grilled chicken, nachos or pretty much anything that could use a fresh, tangy kick.

Ingredients

Instructions

1. Heat your oven to 450°F. Line a baking sheet with parchment paper.

2. Prep the veggies. Remove the papery husks from the tomatillos, give them a quick rinse to remove the sticky coating, and pat them dry. Peel the onion and cut it into a few large chunks. Place the tomatillos, onion and whole peppers on the baking sheet.

3. Season and roast. Drizzle everything with a little avocado oil, sprinkle with salt, and toss to coat. Wrap the garlic cloves in a small piece of foil with a drizzle of oil and place the packet on the baking sheet too.

4. Roast for 15–20 minutes, until the tomatillos are soft, juicy and starting to brown. Don’t worry if they split open or get a little charred — that’s exactly what you want!

5. Blend it up. Carefully unwrap and peel the roasted garlic and remove the stems from the peppers. Add the roasted tomatillos, onion, peppers and garlic to a food processor along with the avocado oil, lime juice, cilantro and salt.

6. Blend until it looks like salsa! Leave it a little chunky or blend it smoother — totally up to you. If it seems too thick, add water 1 tablespoon at a time until you like the consistency.

7. Finish with a squirt of Heartbeat Hot Sauce just before serving and give it a good stir. Taste and add a little more if you like some extra heat.

That’s it! Grab the tortilla chips and dig in.

Store your salsa in the fridge for up to 5 days. Want to preserve that tomatillo goodness for later? Salsa verde can also be canned for longer storage — just be sure to follow a tested, trusted canning recipe and processing method to ensure it’s safely preserved.