Salsa Verde
User Reviews
5
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Prep Time
5 mins
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Cook Time
13 mins
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Total Time
18 mins
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Servings
6 servings
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Calories
25 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Verde
Description
This Salsa Verde recipe relies on broiling tomatillos, peppers, and garlic until blistered and slightly charred, which enhances their natural brightness with a smoky edge. After cooling, the ingredients combine in a blender or food processor with diced onion, chopped cilantro, and kosher salt to create a balanced sauce with fresh vegetal notes and a hint of heat.
The serrano pepper choice affects the salsa's spiciness, with jalapeños offering a milder alternative. Removing pepper seeds after roasting can further temper the heat. The raw onion and cilantro add layers of flavor and aroma, rounding out the salsa’s lively profile.
Salsa Verde is suitable for serving alongside Mexican dishes such as tacos, grilled meats, or as a dip. It thickens slightly after resting, making it easy to spoon or drizzle.
For less spiciness, opt for fewer peppers or jalapeños. The salsa’s liquidy texture after blending settles during resting, so it improves if made slightly ahead.
Ingredients
- 10 tomatillos husks removed
- 1 to 2 Serrano pepper stemmed, or jalapeño pepper
- 4 garlic unpeeled, cloves
- ½ onion diced, medium
- ⅓ cup cilantro leaves, roughly chopped
- 1 teaspoon kosher salt
Instructions
- Char in the oven. Turn the top broiler on in the oven and set a rack about 4 inches below the broiler. Place the tomatillos, peppers, and garlic on a baking sheet and broil for 5 minutes, then flip everything and broil 4 to 5 minutes more, until slightly charred and blistered. Let cool to the touch.
- Pulse together. Transfer the tomatillos and peppers (see note below on heat level) to a food processor or high-powered blender along with the onion, cilantro, garlic, and salt. Pulse a few times, until your desired texture is reached.
- Serve. Pour the salsa verde into a serving bowl and enjoy!
Notes
- Use one or fewer peppers or choose jalapeños for milder heat.
- Deseed and slice peppers after broiling to reduce spiciness if desired.
- Allow salsa to rest to thicken and develop flavors before serving.
- Remove stems from peppers before blending for smoother texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 389mg | 16% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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