4 jalapeño or Serrano peppers, sliced (see notes for a milder version)
4 cloves fresh garlic
2 tablespoons olive oil, optional
1 tablespoon lime juice
1 cup white or yellow onion, diced
1/2 cup fresh cilantro, minced
Sea salt to taste (see notes for suggestions)
Set the oven to broil. Line a baking sheet with foil and place sliced tomatillos, peppers, and garlic on the sheet without overlapping. Roast ingredients for about 10 minutes or until they are slightly charred but not burned.
In a high-speed blender, combine olive oil, lime juice, roasted ingredients, onion, cilantro, and sea salt, and mix on a low speed until combined but still chunky. For a smoother salsa, blend on a high speed for a longer period of time and add more olive oil, if necessary.
Serve immediately at room temperature or chill. Keep refrigerated and consume within about 1 week.
For a milder salsa verde, use 1-2 peppers. If you’d like a medium heat, then use 2-3 peppers. And for a hotter version, use 3-4 peppers. Serrano peppers will usually pack more heat than jalapeño peppers.