Salsa Verde Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
50 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Verde Recipe
Description
The Salsa Verde Recipe starts by char-roasting or boiling tomatillos, jalapeños, onion, and garlic to soften and develop a mellow flavor. These ingredients are combined in a blender with fresh cilantro, lime juice, and kosher salt, then pureed until smooth. The resulting sauce is vibrant green with a balance of tartness from tomatillos and brightness from lime.
The heat level can be modified by controlling the seeds in the jalapeños or substituting serrano peppers. Some prefer to briefly fry the blended salsa in olive oil to add richness and complexity. Adjusting salt and water can fine-tune taste and consistency.
This versatile salsa stores in the refrigerator up to one week and pairs well with Mexican dishes like tacos, grilled meats, or as a dip for chips.
Control salsa heat by removing seeds or substituting peppers.Frying the blended salsa in olive oil enhances its depth.Add water incrementally to reach desired consistency.Store leftover salsa in the refrigerator for up to one week.
Ingredients
- 1 pound tomatillo husked and rinsed (about 10 med-large tomatillos
- 3 jalapeno pepper stemmed (and seeded if desired
- ½ medium white onion
- 2 cloves garlic
- ½ cup cilantro (stems and leaves)
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt plus more as needed
Instructions
- To roast the salsa: Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred.
- To boil the salsa: Add the tomatillos, jalapeños, onion, garlic, and enough water to completely cover them to a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 6-8 minutes until the tomatillos and peppers turn from a bright green to a dull and dark yellow-ish camouflage green.
- Add the tomatillos, jalapeños, onion, garlic, cilantro, lime juice, and salt to a large blender and blend until smooth.
- Serve immediately or store in the refrigerator for up to 1 week.
Notes
- Control salsa heat by removing seeds or substituting peppers.
- Frying the blended salsa in olive oil enhances its depth.
- Add water incrementally to reach desired consistency.
- Store leftover salsa in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 50kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 585mg | 24% |
| Potassium | 360mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 30mg | 33% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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