Easy Homemade Salsa Verde
This homemade salsa verde is my go-to sauce for tacos, enchiladas, tamales, burritos. It is extremely simple but so flavorful and refreshing. It keeps well for 5-7 days so it's great for meal prep.
2 serano peppers
1 poblano pepper
1 habanero pepper (optional)
3 cloves of garlic(2 for roasting and 1fresh)
1/2 bunch destemmed cilantro
juice from 2 limes
1 tsp apple cider vinegar
Salt and black pepper to taste
1/4 cup water
Line baking sheet with parchment paper and preheat oven to 375F degrees. Cut serano and poblano peppers in half and remove the seeds (or not). Place tomatillos, peppers, and garlic cloves on the baking sheet and roast them in the oven for about 25 minutes.
Combine all the ingredients in a high speed blender and blend until smooth.
You can store the salsa in the fridge in airtight container for 5 days.