I got inspired to make this dip from a local Mexican restaurant that serves a really delicious salsa verde. I’d go there to just eat the salsa with the chips while my boyfriend orders an actual meal.
This didn’t turn out exactly how they make it, but it is a great base and something I’ll modify in the future:
Creamy Salsa Verde
¾ head garlic cloves, broiled
7 broiled tomatillos, husked and stems removed
2 broiled jalapeno, seeds & ribs removed (or use serranos for less heat)
2 roasted rings of onion
3 tsp cumin
1 tsp oregano
3 handfuls of cilantro
- Broil tomatillos, jalapenos, onion, and garlic until charred.
- Combine all ingredients in a food processor and pulse until desired consistency.
- Refrigerate and serve cold with tortilla chips.