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Salsa Verde Recipe
This fresh green salsa verde recipe uses roasted tomatillos, onions, garlic, and chilis blended until smooth for the perfect zesty salsa.
Prep Time
10 mins
Cook Time
25 mins
Servings:
2
cups
Calories:
319 kcal
Cuisine:
Mexican
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.
Cup of Yum
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
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: 2 cups
Amount Per Serving
Calories 319
% 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.