(Salsa Verde)
Mexican Green Salsa (Salsa Verde) is mild green sauce that is really easy to make. It’s great as a dip for tortilla chips or as a marinade for fish.
Either way, there are only 5 ingredients to make your own salsa from scratch. All you need are tomatillos, onion, jalapeño, lime, and cilantro.
Tomatillos make up the base of the Salsa Verde (Mexican Green Salsa). They are a distant relative to the tomato and more closely linked to the gooseberry. They have an outer husk that is easily peeled by hand prior to cooking them.
There are three ways to prepare the tomatillos: you can roast them in the over; pan fry them in a skillet or boil them (which is the most common way.) I prefer to roast them in the oven as it adds a deeper flavor to the tomatillos.
Once the tomatillos are cooked, the hard part is done. All that’s left is to combine all the ingredients into a blender and pulse for a few seconds. Let the salsa cool and serve at room temperature or refrigerate. Now it’s time for a fiesta! Ole!
Check out our other condiments and sauces here.
Green Mexican Salsa (Salsa Verde)
DESCRIPTION
INGREDIENTS
Ingredients
- 1½ lb tomatillos
- ½ cup chopped white onion
- 3 cloves garlic
- ½ cup cilantro leaves
- 1 tablespoon fresh lime juice
- 2 Jalapeno peppers (stemmed, seeded and chopped)
- Salt to taste
INSTRUCTIONS
- Peel husks from tomatillos and rinse well, then slice them in halves.
- On a foil-lined baking sheet, place tomatillo halves face down. Add the garlic cloves and broil for about 5-7 minutes to lightly blacken the skins of the tomatillos.
- Add all ingredients in food processor and pulse until all ingredients are finely chopped and mixed.
- Season to taste with salt.
- Serve cool with tortilla chips or use as a marinade for fish.
NUTRITION
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