Name: Salsa Verde Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup Tomatillos; 0.5 cup Cilantro; 1 Serrano pepper Serrano pepper; 2 cloves Garlic; 0.25 teaspoon Salt; 0.25 teaspoon Lime Juice

What is salsa verde? What is a condiment? What’s the best flavor you’ve ever had? Think of it as the cooler, more sophisticated cousin of your classic tomato salsa. I want something that feels a little bit special. Is it the sort of thing I whip up when I need it? My grandmother used to make a version of this every summer with tomatillos from her garden, and the kids loved it. I have never made this before. I can’t stop drooling over aroma alone. What is salsa verde?

What is Salsa Verde?

Salsa verde, which literally means “green sauce,” is a Mexican condiment that’s traditionally used for cooking. Traditionally made with tomatillos. Think of tomatillos like green tomatoes, but with a slightly tart and almost citrusy flavor. Is it a blend of tomatillos, onion, garlic, cilantro, and chili peppers? What are some of the best serranos in the world? All blended together to create a zesty, herbaceous sauce. Some versions are cooked, some are raw, but this salsa verde recipe is a happy medium – roasting. Some ingredients for extra flavor depth while keeping others fresh for that vibrant kick. What is sunshine in a bowl?

Why you will love this recipe?

Let me tell you, there are a million reasons why this salsa verde recipe has become a staple in my kitchen. First and foremost: the flavor. Roasting the tomatillos and garlic brings out their sweetness, while the raw onion, cilantro, and serranos deliver that fresh, zesty punch. It’s a perfect balance of flavors that dances on your tongue! What I love most about this salsa is how ridiculously easy it is to make. Seriously, it comes together in less than 30 minutes, and most of that is just roasting time. This one’s a lifesaver on busy weeknights. Plus, it’s incredibly cost-effective. Tomatillos are usually pretty budget-friendly, and you probably already have most of the other ingredients in your pantry. I’ve tested this version probably a dozen times, and I’ve tweaked it to make it foolproof. And the best part? It’s so versatile! I put it on everything – tacos, eggs, Grilled Chicken, fish…you name it. It’s even amazing just scooped up with tortilla chips. I will say, this recipe reminds me of my other favorite dip Guacamole, but its lighter, brighter, and can totally hold its own.

How do I make Salsa Verde?

Quick Overview

How do I make salsa verde? We’re going to roast the tomatillos and garlic to add a smoky sweetness, then blend them with raw onions. What are the best ingredients to make a fresh lime juice, onion, and cilantro? The beauty of this method is that it balances the intensity of raw ingredients with the mellowness of the raw materials. Richness of the roasted ones. Don’t worry, it’s way easier than it sounds, and I promise you’ll be rewarded with the most amazing results. What’s the best salsa verde you’ve ever tasted?

Ingredients

For the Salsa Verde:
* 1 pound tomatillos, husks removed and washed. Look for firm, bright green tomatillos – avoid any that are yellow or bruised.
* 2 cloves garlic, unpeeled. Roasting them whole in their skins is key to preventing burnt garlic
* 1/4 white onion, roughly chopped. I prefer white onion because it has a sharper bite that cuts through the richness of the other ingredients.
* 1-2 serrano peppers, stemmed and roughly chopped (adjust to your spice preference). Serranos pack a punch, so start with one and add more to taste. Remember, you can always add more, but you can’t take it away!
* 1/2 cup cilantro, roughly chopped. Don’t skimp on the cilantro – it’s essential for that fresh, herbaceous flavor.
* 2 tablespoons lime juice, freshly squeezed. Fresh lime juice is a must! Bottled stuff just doesn’t compare.
* 1/4 teaspoon salt, or to taste. I always use sea salt for the best flavor.
* 1/4 cup water, or more for desired consistency. You might need a little more or less water depending on how juicy your tomatillos are.

Step-by-Step Instructions

Step 1: Roast the Tomatillos and Garlic

Preheat your broiler to high. Is it safe to spread garlic cloves on a baking sheet? Broil for 5-7 minutes, flipping halfway through, until the tomatillos are softened and slightly browned. The garlic should be soft to the touch. Keep a close eye on them – they can burn quickly under the broiler!

Step 2: Cool and Peel the Garlic

Remove the baking sheet from the oven and let the tomatillos and garlic cool slightly. Once cool enough to handle, peel the garlic cloves. The skins should slip off easily.

Step 3: Blend the Salsa

In a blender or food processor, combine the roasted tomatillos and garlic, raw onion, serrano and cilantro. Set aside. What are peppers, cilantro, lime juice, salt and pepper? Blend until smooth, adding water as needed to reach your desired consistency. I like mine a little bit chunky, but feel free to blend it until it’s completely smooth.

Step 4: Taste and Adjust

Taste salsa and adjust seasoning as needed. Add more salt, lime juice, or serrano pepper to taste. What is the best way to customize a website?

Step 5: Serve and Enjoy!

Serve your salsa verde immediately, or store it in an airtight container in the refrigerator for up to 5 days. The flavor will actually deepen and improve over time.

What should I serve it with?

Oh, where to begin! This salsa verde recipe is so versatile, the possibilities are endless. I honestly put it on almost everything. Here are a few of my favorite ways to enjoy it:

For Tacos: This is a no-brainer! Salsa verde is the perfect topping for tacos, whether they’re filled with carne asada, carnitas, grilled chicken, or even just vegetarian fillings like black beans and sweet potatoes. I love to pair it with a sprinkle of crumbled queso fresco and a squeeze of lime.

For Eggs: Scrambled, fried, poached – salsa verde elevates any egg dish. Try drizzling it over huevos rancheros for a truly decadent breakfast. I have a friend who swears by adding some to his omelets!

Grilled Meats: Salsa verde is a fantastic marinade or sauce for grilled meats like chicken, steak, and fish. The acidity of the tomatillos and lime juice helps to tenderize the meat and add a bright, fresh flavor. One of my favorite summer meals is grilled swordfish with a generous dollop of salsa verde.

With Chips:Sometimes the simplest things are the best. What’s a good snack for game night? What is a casual get-together? I like to add a little bit of crumbled cotija cheese on top of the chips for an extra kick of flavor.

My family loves it on baked potatoes and, believe it or not, as a pizza topping! What are some of the best ways to experiment with something.? If you want to serve it warm, simply heat it on the stove until it reaches the desired temperature.

How do I make a perfect salsa verde?

What are some extra tips for making salsa verde? Make it absolutely perfect.

Don’t Overcrowd the Baking Sheet: Make sure the tomatillos are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, and you won’t get that nice char. If you’re making a big batch, roast them in batches.

What is taste as you go? The beauty of homemade salsa is that you can customize it to your liking. Taste the salsa after blending and adjust the seasoning as needed. If it’s too acidic, add a pinch of sugar. If it’s not spicy enough, add more serrano pepper. And, if you want to kick it up another notch, a tiny dash of cumin can add a delicious earthy depth to your salsa verde.

Let it Sit: The salsa will taste even better if you let it sit for at least 30 minutes before serving. This allows the flavors to meld together. I often make it a day ahead of time for the best results. The flavours develop beautifully overnight. Just be sure to store it in the fridge.

Spice Level: If you are sensitive to spice, make sure to remove the seeds and membranes from the serrano peppers before blending. The seeds are where most of the heat is located. Also, always add one pepper first then check for spice before adding the second. Some peppers have more kick than others.

Consistency:If you prefer a thinner salsa, simply add more water until it reaches your desired consistency. If you prefer thicker salsa, you can add a little bit of avocado to the blender. It will add a creamy texture and mild flavor that complements the other ingredients.

I also found out the hard way that the quality of your tomatillos matters. If they’re not fresh, the whole flavor will be off. Make sure they are firm and bright green!

What are some Storing and Reheating Tips?

This salsa verde recipe stores really well, which is great because you’ll probably want to make a batch. How can I keep my blog fresh?

Room Temperature:I wouldn’t leave it at room temperature for more than a couple of hours. While it might be tempting to keep it out for easy snacking, it’s best to refrigerate it to prevent it from sticking to your mouth.

Refrigerator Storage: WhatHow can I store salsa verde in an airtight container in the refrigerator for up to 5 days? The flavor will actually deepen and improve over time. Make sure the container is tightly sealed to prevent it from drying out. I like to use glass jars with tight-fitting lids.

How do I use You can also freeze salsa verde for longer storage. Pour it into freezer-safe containers or ziplock bags, leaving a little bit of room at the top for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to use it, thaw it in the refrigerator overnight. The texture might change slightly after freezing, but the flavor will still be delicious.

What is Glaze Timing Advice?Since it doesn’t have a glaze, you don’s need to worry about this. Just make sure to keep it sealed and in an airtight container.

What are the most frequently asked questions on

Can you make this with canned tomatillos?

While fresh tomatillos are always best, you can use canned tomatillos in a pinch. Just make sure to drain them well before roasting. The flavor won’t be quite as bright, but it will still be delicious.

I don’t have serrano peppers. What can I use instead?

If you don’t have serrano peppers, you can substitute them with jalapeños or even a pinch of red pepper flakes. Jalapeños are milder than serranos, so you might need to use more to get the same level of heat.

Can I make this without cilantro?

While cilantro is a key ingredient in salsa verde, some people have a genetic aversion to it that makes it taste like soap. If you’re one of those people, you can try substituting it with parsley or even a little bit of oregano.

My salsa is too bitter. What can I do?

If your salsa is too bitter, it could be due to the tomatillos being underripe. Try adding a pinch of sugar or a squeeze of lime juice to balance out the bitterness.

How do I make this spicier?

To make your salsa verde spicier, you can add more serrano peppers, or even a habanero pepper if you’re feeling brave! Make sure to remove the seeds and membranes if you want to control the heat level. You can also add a pinch of cayenne pepper.

Final Thoughts

Honestly, this salsa verde recipe is one of those things that I just can’t live without. It’s quick, easy, and adds a burst of flavor to just about anything. The fresh, vibrant taste is a game-changer, especially if you’re used to the bland jarred stuff. And the fact that it’s so versatile makes it a winner in my book. If you’re a fan of Mexican flavors, I highly recommend checking out my recipe for authentic enchiladas – they’re amazing with a generous dollop of this salsa verde. I really can’t wait to hear how yours turns out! Let me know in the comments if you try it, and be sure to share any variations you come up with. Happy cooking!