We’ve all had our share of regular salsa, which I really do love, but this “green sauce” has such an exciting flavor, I kind of want to put it on everything! How long it takes: 20 minutes Equipment you’ll need: oven, food processor, baking sheet Servings: makes 3 cups Salsa verde is Mexico’s version of Italian basil pesto or Argentina’s parsley chimichurri; all three are bright green herb filled sauces. A simple sauce made up of roasted tomatillos, onions, and spicy jalapeños, blended with lots of cilantro and lime juice–you’ll be amazed at the fresh taste of this bright green salsa. Way WAY way better than the jarred stuff you buy in the grocery store. Please don’t judge salsa verde by what you’ve purchased in the past–it’s like comparing freshly made applesauce with the bland stuff that comes in little plastic cups. In other words, there’s no comparison. If you haven’t tried fresh salsa verde, you really haven’t tried it at all. Tacos, burritos, chili, chips, sandwiches, scrambled eggs, hot dogs, you name it, everything will benefit from a dollop of salsa verde. And guess what? Only 25 calories per serving (2 tablespoons)! It’s a guilt-free flavor splurge.
About this salsa verde recipe
This salsa verde recipe can be made in about 20 minutes and it’s really kind of impressive when you say, “Well, I made this salsa verde myself!”
What You’ll Need
Tomatillos: You’ll find these papery green “tomatoes” in the produce section of your grocery store, often by the peppers. See “Tomatillo Tips” for more information. Jalapeño Peppers: Halve the peppers and remove the ribs and seeds for less spicy heat. Onions: A couple of plain yellow cooking onions is all you need. If you prefer a different type of onion, that’s fine too. Cilantro: There’s a bunch of fresh cilantro in this salsa verde. Use the stems and the leaves. Lime Juice: You’ll want to use fresh squeezed lime juice, no substitutes. Oil, Salt: Just a bit of each is needed to roast the veggies.
How To Make Salsa Verde
Simply roast the tomatillos, onions, and jalapeño peppers coated with a little olive oil, under the broiler for about 10 minutes, or until they are soft and slightly charred. The roasting process mellows out the flavor, and enhances it, too. Cool the roasted vegetables for 10 minutes or so, while you wash the cilantro and juice the limes. By the way, don’t worry, you don’t have to pick all those little leaves off the stems, just put the stems in, too! Cilantro stems have so much flavor, and they’re going to get blended with everything else, so there’s no sense in wasting them. You can use either a blender or a food processor to make the salsa verde. The blender makes a slightly smoother sauce (as pictured in these images) but I prefer the food processor which leaves a little more texture, great for a chip dip! Simply add the roasted vegetables (don’t drain off the juice, put that in too), lots of cilantro and lime juice to your blender or food processor and process until the salsa verde is the right consistency for you. That’s it!
Make It your own
If you’re a garlic lover, roast garlic cloves with the vegetables, or add raw garlic with the cilantro and lime. Like things a little more spicy? Include the seeds and ribs of the jalapeño pepper, or add more peppers. Make a creamy version by adding an avocado with the cilantro and lime before processing. For even more creaminess, stir in a half cup of sour cream. Note that the avocado version won’t keep as well and should probably be used immediately. This recipe can easily be halved or doubled.
More Tex-Mex sauces and dips
I know you’ll love this salsa verde but don’t stop there; I have more recipes you’ll want to try:
How to Make Guacamole — You’ll love this easy recipe! 7 Layer Dip (the best!) Mexicali Dip (creamy and addicting) Restaurant Style Salsa Chipotle Salsa — similar to restaurant style but with the smoky flavor of chipotle peppers Mexican Spinach Dip (served warm) Healthy Queso Dip with Butternut Squash Southwestern Bean Dip (with extra protein)
Quick-Start Guide!
