Salsa Verde
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
29 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Verde
Description
Salsa Verde combines ripe tomatillos and jalapeño with onion and garlic to create a vibrant green sauce. The tomatillos and jalapeño are broiled until lightly browned on both sides, lending a mild roasted flavor without softening them completely. After cooling, these roasted vegetables are blended with raw onion, garlic, salt, sugar, and fresh cilantro, resulting in a balanced sauce with tartness from the tomatillos, a gentle heat from the jalapeño, and brightness from the herbs.
This salsa can be served chilled, making it a refreshing addition to tacos, grilled meats, or as a dip for chips. The fresh ingredients retain crispness and texture since the tomatillos are not overcooked. The resting time in the refrigerator allows the flavors to meld and the salsa to thicken slightly.
For variety, grilling the tomatillos and peppers can be a substitute for broiling to introduce a smoky flavor. Adjusting the amount of chile helps control the spice level. The salsa keeps well refrigerated for up to a month and freezes well for up to three months, making it convenient for make-ahead use.
Ingredients
- 1 ½ pounds tomatillo about 8 to 10, ripe
- 1 jalapeño or serrano chile, halved and seeds removed, more to taste
- 2 tablespoons onion chopped
- 1 clove garlic
- ¼ teaspoon salt more to taste
- ¼ teaspoon granulated sugar more to taste
- 2 tablespoons cilantro chopped, fresh
Instructions
- Preheat the broiler (to 500°F) and set a rack 6 inches from the broiler.
- Remove the husks from the tomatillos and cut them in half. Place them cut side down on a rimmed baking sheet with the serrano or jalapeno pepper.
- Place the baking sheet under the broiler, and broil for 4-5 minutes or until lightly browned. Flip the vegetables over and broil for an additional 3-4 minutes. They do not need to be cooked. Let them cool.
- In a food processor, pulse all ingredients, except the cilantro, until smooth. Taste and season with additional salt or sugar as needed.
- Stir in cilantro and refrigerate at least 1 hour before serving.
Notes
- Store salsa verde in a sealed container in the refrigerator for up to one month.
- For longer storage, freeze the salsa for up to three months.
- Grilling the tomatillos and peppers instead of broiling adds a smoky note to the salsa.
- Adjust the amount of jalapeño or serrano to control spiciness to your preference.
- Letting the salsa rest at least an hour in the refrigerator helps the flavors develop and thickens the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 29 | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 74mg | 3% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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