Salsa verde uses tomatillos instead of tomatoes for a bright and fruit-forward alternative. My tomatillo variety is not green, so this changes the "verde" element a little. Anyway, the texture and bright flavor is different, and adds a wonderful unique flavor to your burritos and great for chips. The jalapenos give it a (controllable) kick!
Preheat the oven to 450F while you peel and rinse the tomatillos.
Remove the tomatillo husks, wash, and then slice them in half. Remove the seeds and core if desired.
Add the tomatillos (see notes) to a baking sheet with parchment paper, and roast in the oven until slightly browned on top (about 7-10 minutes).
Remove from oven and allow to cool slightly, then add all ingredients (tomatillos and remaining ingredients) to a food processor and pulse until you reach the desired consistency. Add additional lime or salt if desired, and refrigerate in an air tight container.
Recipe adapted from Love and Lemons and SpruceEats. I adjusted the ratios/seasonings to my own preferences, and also made it oil free. Spice level: I left in half a jalapeno of seeds. It left a nice heat, but was still subtle. Adjust to your own preference or remove all seeds and veins for mild.Roasting: I opted to only roast the tomatillos because I love the flavor of raw garlic, onions and peppers, however you can also roast the onions, garlic and peppers too if you like. I cut mine in half or leave whole depending on whether I remove the core (I make the salsa both ways).Consistency: To your taste or what you're making with it, and it is also affected by whether you leave in the cores. For smoother, leave cores in and process a bit longer in the machine. Harvesting: If you are growing your own tomatillos, note that they are ripe when the fruit starts to emerge from the paper and they drop to the ground, but are less tangy when completely ripe. You can use yellow or green, see article for more details.