Salsa Verde is a vibrant and tangy green sauce commonly used in Mexican cuisine. It's made with fresh tomatillos, green chiles, and herbs, offering a zesty complement to dishes like tacos, enchiladas, or grilled meats.
Ingredients
🍅 1 pound fresh tomatillos, husked and rinsed
🌶️ 2 jalapeño peppers, stems removed
🧄 2 cloves garlic
🧅 1 small white onion, quartered
🌿 1 cup fresh cilantro leaves
🧂 1 teaspoon salt
💧 ½ cup water
🍋 Juice of 1 lime
Equipment
• Blender or food processor
• Saucepan
• Knife and cutting board
• Measuring cups and spoons
Prep Time
10 minutes
Cook Time
15 minutes
Calories & Macros (per serving)
• Calories: 20
• Protein: 1g
• Carbohydrates: 4g
• Fat: 0g
Instructions
1. Cook the Vegetables
o Place the tomatillos, jalapeño peppers, garlic cloves, and quartered onion in a saucepan.
o Add enough water to cover the ingredients.
o Bring to a boil over medium-high heat, then reduce heat and simmer for about 10 minutes, or until the tomatillos are soft and their color changes to a dull green.
2. Blend the Ingredients
o Using a slotted spoon, transfer the cooked vegetables to a blender or food processor.
o Add the fresh cilantro leaves, salt, and lime juice.
o Blend until smooth. If the salsa is too thick, add a few tablespoons of the cooking water to reach the desired consistency.
3. Adjust Seasoning
o Taste the salsa and adjust seasoning with additional salt or lime juice as needed.
4. Serve
o Transfer the salsa verde to a serving bowl.
o Serve warm or chilled with tortilla chips, or as a topping for your favorite Mexican dishes.
Cooking and Serving Tips
• Roasting Option: For added depth of flavor, roast the tomatillos, jalapeños, garlic, and onion under a broiler until charred before blending.
• Storage: Store salsa verde in an airtight container in the refrigerator for up to one week.
• Spice Level: Adjust the heat by using more or fewer jalapeños, or substitute with milder peppers if desired.
Enjoy your homemade Salsa Verde!