Creamy Salsa Verde Recipe
Sour cream is the surprise creamy ingredient in this tangy, spicy creamy salsa verde recipe. Perfect for tacos, burritos, bowls and just as a dip.
Ingredients
- lbs tomatillos - about 8 husks removed (475G)
- 1-2 jalapeños, You could also use a combo of any green chilies - poblano, Anaheim, Serrano etc
- 4 cloves garlic, unpeeled
- 1 half white onion, peeled (150g)
- 1 Lime - zest and juice
- 1 teaspoon Kosher salt
- 1 bunch Cilantro, rinsed and dried, stems and leaves
- ½ cup Sour cream (120g)
Instructions
- Turn your broiler on to high, place your top oven rack 6-8 inches below the broiler.
- Place the tomatillos, jalapeños, garlic (do not peel the cloves) and half an onion on a baking sheet.
- Place under the broiler for 4-5 minutes until everything starts to blister. Take the pan out, flip everything over and broil again for another 4-5 minutes.
- Let everything cool to room temperature before handling.
- Peel the garlic.
- Remove the stems from the jalapeños, deseed only if you want the salsa less spicy, and place in the food processor along with the tomatillos, onion and garlic. Add in any juices left on the baking sheet from broiling.
- Pulse the mixture a few times. Add in the lime zest and juice and the salt. Then add in the cilantro and pulse or puree until well combined but not super smooth.
- Add in the sour cream and pulse again until combined. Transfer to a bowl or jar with a lid and chill completely before serving. About 4 hours.
- The salsa will thicken once fully chilled.
Notes
The salsa will set up more once fully chilled. If it seems runny or too liquid in the food processor, that is fine. It will set up and thicken once chilled.
If you want to make the salsa ahead of time, don't add in the sour cream right away. It will make the salsa not last quite as long since it is more perishable. Mix it in right before serving