Salsa Verde Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
25 mins
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Servings
2 cups
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Calories
319 kcal
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Cuisine
Mexican
Salsa Verde Recipe
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This fresh green salsa verde recipe uses roasted tomatillos, onions, garlic, and chilis blended until smooth for the perfect zesty salsa.
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Ingredients
- 15 tomatillo medium-sized shucked
- 1 yellow onion medium-sized peeled cut in half
- 4 garlic cloves
- 2 serrano chili seeded
- 2 tablespoons olive oil
- ½ cup cilantro packed fresh and stems
- salt coarse, to taste
Instructions
- Preheat the oven to 425°.
- Remove the husks from the tomatillos. Briefly rinse the tomatillos under cold water.
- Evenly spread them on a sheet tray lined with parchment paper with onion, garlic, and peppers.
- Drizzle the olive oil over top of the vegetables. Season with salt.
- Place on a rack in the top 1/3 of the oven at 425° and cook for 20 to 25 minutes or until lightly browned and the tomatillos and peppers turned to a muted green color.
- Remove them from the oven and let them rest for 10 minutes.
- Transfer to a blender with a lid but replace the center piece of the lid with a kitchen towel and blend on medium speed until smooth.
- Adjust the seasonings with salt and serve.
Notes
- Make-Ahead: For freshness, you can make this salsa up to 3 days ahead.
- How to Store: Place covered in the refrigerator for up to 5 days. This recipe will not freeze well. However, you can process these to be canned in a boiling water bath canner for 40 minutes. This procedure will allow the salsa to last in a cool dark place for up to 6 months.
- If you love spice, do not remove the pith and seeds in the chilis.
- You can finish the salsa verde with juice of ½ lime.
- Another cooking option is to pan-roast the shucked and rinsed tomatillos, onions, garlic, and chilis in 2 tablespoons of olive oil until browned and tender. Then, add the mixture to the blender with cilantro and blend until smooth.
- The other cooking method is to add the shucked and rinsed tomatillos, onions, garlic, and chilis to a large pot of boiling salted water and cook for 10 to 15 minutes or until tender. Drain and let them cool before blending with cilantro until smooth.
Nutrition Information
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Calories
319kcal
(16%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Sodium
11mg
(0%)
Potassium
1103mg
(23%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
825IU
(17%)
Vitamin C
53mg
(59%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 11mg | 0% |
| Potassium | 1103mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 53mg | 59% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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