Salsa Verde

Salsa Verde

with tomatillos and jalapeños

Created by Brava



Active Time

~10 min

Total Time

~25 min


  • 1¼ lb tomatillos, skins removed, rinsed, and halved
  • 1 white onion, quartered through root end and outer skin removed
  • 2 jalapeños, halved lengthwise
  • 3 tablespoons lime juice, plus more as needed
  • 2 tablespoons cilantro, chopped

From Your Pantry

extra virgin olive oil

kosher salt and black pepper


Mixing bowl

Brava metal tray

blender or food processor

Nutrition Information

Allergens: None


  • Starter
  • Vegetarian
  • Dairy Free
  • Gluten Free
  • Keto
  • Metal Tray
  • Mexican
  • Recipes
  • Sauce
  • Sides
  • Vegan
  • Vegetables
  • Weekend
  • Weeknight

  1. 1

    Prep vegetables

    • In a medium bowl stir together tomatillos, onion, and jalapeños with 2 tablespoons extra-virgin olive oil and ½ teaspoon salt.
    • Spread vegetables in even layer across in Zones 1, 2 and 3 of Brava metal tray.

  2. 2

    Roast vegetables

    • Slide metal tray into top oven shelf.
    • Select “Salsa Verde” on your oven touchscreen and follow instructions.

  3. 3

    Cool and blend

    • When your food is done, transfer to same bowl to catch juices and let cool to room temperature.
    • Place the cooled vegetables along with their juices in a blender and add the lime juice, cilantro, and another pinch of salt. Blend on low speed or pulse until the mixture reaches the texture of a salsa. Taste, adding more salt or lime juice as desired.
    • Store in an airtight container in the refrigerator for up to 5 days.