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Line a large baking sheet with aluminum foil and set aside. Preheat oven to 425°F.
Rinse and dry the tomatillos and place on the prepared baking sheet. Place the cut in half jalapeños on the baking sheet as well. Bake for 15 minutes, flipping half way through.
Remove from the oven, and place the tomatillos and roasted pepper into a large capacity food processor or blender, being careful not to fill over half full. Work in batches if needed.
Add the garlic, cilantro, onion, lime juice, salt, and cumin to the food processor or blender, and pulse the mixture until it reaches the desired consistency. Taste and season with additional salt if desired.
Serve immediately, or refrigerate in a sealed container. Salsa Verde also freezes well.