Salsa Verde Recipe - This vibrant and flavorful tomatillo salsa has a unique taste and zesty flavors of tomatillos in the salsa.
Spice up your meals with homemade salsa verde recipe! This tangy and vibrant green sauce, made with tomatillos, cilantro, and jalapenos, adds a zesty kick to tacos, grilled meats, and more.
In my initial attempt at this recipe, I used a simple combination of 5 key ingredients - tomatillos, onion, jalapeno, lime, and cilantro - and followed the boiling method for preparation. I liked the salsa verde, I realized that it lacked the delightful smoky flavor I was looking for. I experimented a couple of times, using different combinations of ingredients, and methods for cooking. Today, I am excited to share my cherished and thoroughly tested family favorite recipe for salsa verde.
If making in a small quantity, I prefer the boiled method. This salsa verde recipe is quick and avoids the need for oven use. Keeps home cool during the summer.
I find boiling the tomatillos quite an efficient method and to compensate for the smoky flavor I add some chipotle pepper. It adds a robust, smoky flavor to this salsa Verde.
Knowing we all have different taste buds, add flavors to your liking. My family loves hot and spicy food. The addition of habanero pepper gives it a nice kick. I think the combination of peppers adds a nice flavor and heat to the salsa. Feel free to experiment with your food, and you will be amazed at how little things can make a huge difference.
Some people like to cook onions and garlic along with tomatillos. We like a more pungent flavor and use it raw in the salsa. Feel free to cook onions and garlic if you prefer the mild flavor.
Table of contents
Salsa Verde
Salsa Verde or "green sauce" is a staple in every Mexican home, just like Cilantro Chutney in every Indian home. It's great on its own, for making enchiladas Verdes, for topping burrito bowls, or as a spread on an egg toast. It's a simple, easy to make, and quite versatile recipe.
Do you like to make salsas at home? Roasted or raw, Verde or Roja, using dried or fresh chilies, hot and spicy or mild, you name it. The combinations are endless.
There are two ways Mexican salsas are made. One method is to boil the veggies and the second is to roast the veggies. Both methods deliver different taste profiles. The boiled salsa is mild in flavor and roasted salsa has a quite bold robust flavor.
Salsa Verde is very easy to make from scratch. Using only a few fresh ingredients, you can create an incredible salsa verde that surpasses anything you can find in a store. One can't deny the fresh taste and flavor of home-cooked meals.
Difference Between Salsa & Pico De Galla
Here are a few differences between Mexican Salsa and Mexican Pico De Gallo:
- Salsa and Pico De Galla both are Mexican dips. The ingredients for salsa and Pico de Galla may be the same depending on the recipe. These two sauces can be used interchangeably.
- Pico De Galla referred to as salsa fresco, is a type of salsa. It is made with fresh, uncooked ingredients like fresh tomatoes, onions, garlic, cilantro, fresh chili, and lime juice. While there are a lot of variations of salsa that are made with fresh, cooked ingredients like salsa Verde.
- Pico De Galla is chunky salsa with ingredients visible distinctly, more like a fresh salad. While salsa has a thinner, more liquid consistency than Pico de Galla.
Ingredients for Salsa Verde Recipe
These ingredients work together to create the vibrant and zesty flavor profile that defines salsa verde.
- Tomatillos: - Tomatillos are small, green, tomato-like fruits with a tart and slightly citrusy flavor. They are a key ingredient in salsa verde, providing the base for its tangy taste. Look for tomatillos with firm, unblemished husks and bright green skin.
- Onion: - Onion provides a mild sweetness and complexity. Choose a white or yellow onion, and finely chop it for even distribution in the salsa.
- Garlic cloves: Garlic adds depth and a savory undertone to the salsa verde. Use fresh garlic cloves for the best flavor and aroma.
- Jalapeno peppers: Jalapeno peppers provide a moderate level of heat and a subtle peppery flavor. Adjust the amount of jalapenos based on your spice preference. You can remove the seeds and ribs for a milder salsa or leave them in for more heat.
- Habanero pepper (optional): For that little kick, add Habanero pepper to make the salsa extra hot.
- Chipotle pepper (optional): It gives the salsa a nice smoky flavor. If you are roasting the tomatillos, you can skip it.
- Fresh cilantro: Adds freshness to the salsa verde. Use the leaves and tender stems of cilantro for the best flavor.
- Lime juice: Adds a tangy and citrusy element to balance the flavors in salsa verde. Use freshly squeezed lime juice for optimal freshness and acidity. Adjust the amount of lime juice based on your taste.
- Salt: Enhances the overall flavors of the salsa. Season the salsa verde with salt to taste.
Difference between Green Tomatoes & Tomatillos
- Tomatillos and green tomatoes are two different entities and they come from completely different plants. Both have distinct flavors and unique properties.
- Tomatillos grow in a husk and remain green in color even when it's ripe. Green tomatoes are an unripe fruit of any plant and eventually turn red when ripe.
- Green tomatoes are quite sour when unripe. Tomatillos are quite mild in flavor. The main ingredient of salsa Verde is tomatillos. If you use green tomatoes, it will not be salsa Verde.
How to make Salsa with Tomatillos
This salsa Verde recipe is simple and with just 6-ingredients make this restaurant-style salsa in 20 minutes!
It is very easy to make salsa Verde at home. All you need is fresh tomatillos, jalapeno, or serrano pepper for some heat, onion for some sweetness, lime juice for some refreshing and tangy flavor, and a handful of fresh cilantro for some color and freshness.
I like to add some chipotle pepper for that smoky flavor. Feel free to skip it if you don't like it, the salsa Verde will still taste amazing.
There are a couple of ways you can make salsa Verde. You can boil the tomatillos, or roast them in the oven or a pan. Either way works fine. Roasting the tomatillos adds a smoky flavor, which you don't get when you boil them.
I find boiling the tomatoes just works fine. It is a quick and easy method for making this delicious, lip-smacking salsa Verde. For some smoky flavor, I add a couple of chipotle peppers and it does the magic.
Prep for Salsa Verde Recipe
- Remove the husk from the tomatillos and rinse well.
- Bring a pot of water to a boil. Reduce the heat to medium-low and carefully drop the tomatillos in the boiling water. Cover and simmer for 3-5 minutes, or till the tomatillos change color, and turn pale green.
- Remove the tomatillos with a slotted spoon. Allow the tomatillos to cool for 5-10 minutes.
Blend the ingredients
- In a blender jar, add the tomatillos, garlic, serrano pepper, habanero pepper (optional), chipotle pepper (optional), lime juice, and salt to taste. Blend to a semi-smooth consistency.
- Next, add chopped onions, and cilantro. Pulse a few times until all the ingredients are well combined. Adjust the seasoning, lime juice, and salt to taste.
Serve Salsa Verde
- Transfer salsa Verde to a clean, air-tight glass jar and refrigerate. Serve with tortilla chips or enjoy it with some Mexican dishes. Note: Salsa thickens upon refrigeration.
Serving & Storage
- Serve immediately or refrigerate for later use: Salsa verde can be served immediately after preparation to enjoy its fresh flavors. If you plan to serve it later, cover the bowl with plastic wrap or an airtight lid and refrigerate it until needed.
- Salsa Verde makes a great accompaniment to any Mexican dish. It goes well with pretty much everything. Serve it instead of regular tomato salsa.
- Serve it with tortilla chips, as a veggie dip, on a burrito bowl, with breakfast tacos or frittatas.
- I love the creamy avocado salsa Verde egg toast. I add some avocado to the salsa Verde recipe and blend it to a smooth consistency. Use this as a spread on my egg toast, and it's amazing! And yes don't forget everything bagel seasoning on the egg toast!!
- Salsa verde storage: Store the salsa verde in an airtight container in the refrigerator. It can be kept refrigerated for up to a week, maintaining its quality and flavors. Make sure to check for any signs of spoilage before using leftovers.
- Freeze it: This salsa Verde freezes very well. Store it in a freezer-safe container and freeze it for up to 3 months.
Tips for the Best Salsa Verde
- Use fresh ingredients for the best results. Tomatillos and green tomatoes are two different things, use tomatillos in the husk for this recipe.
- When buying tomatillos, make sure they come with husk and are not too soft to touch. The outer skin of tomatillos must be firm when pressed. If the tomatillos are soft, they are over-ripe and will not result in the best taste.
- I find a combination of peppers gives this salsa Verde a very bold and distinct flavor. I like to use a combination of serrano pepper, jalapeno pepper, habanero pepper, and chipotle pepper in adobe sauce. Feel free to use peppers of your choice.
- White or yellow onion works best for this recipe. If you prefer you can cook the onions, with the tomatillos.
- Use fresh garlic cloves, to add a fresh, bold flavor to the salsa Verde. If you prefer you can cook the garlic along with tomatillos for a mild flavor.
- Lime juice adds tangy flavor and freshness to the salsa Verde. Do not skip it.
- I have not used any spices in the salsa. But you can add ground cumin for some added flavor.
- Add salt carefully at the beginning. You can always add more later.
- Store the salsa Verde in a clean, air-tight glass jar for best results. Do not store it in a metal container.
Frequently Asked Questions
Mexican salsa verde is made of tomatillos, fresh cilantro, jalapeno peppers, garlic, onion, lime juice, and seasonings like salt and pepper, creating a tangy and vibrant green sauce that adds a refreshing kick to dishes.
Salsa Mexicana refers to a traditional tomato-based salsa commonly known as pico de gallo, made with diced tomatoes, onions, jalapenos, cilantro, lime juice, and seasonings. On the other hand, salsa verde is a green sauce made with tomatillos, cilantro, jalapenos, garlic, onion, lime juice, and seasonings. It's a tangy and vibrant alternative with a unique flavor profile.
Tomatillo salsa and salsa verde are often used interchangeably, as they both refer to a green sauce. However, in tomatillo salsa the primary ingredient is tomatillos, which are small green fruits with a tart flavor, while salsa verde may include additional ingredients such as cilantro, jalapenos, garlic, and onion.
Salsa Verde thickens upon refrigeration. Alternatively, you can simmer the salsa verde over low heat to allow some of the liquid to evaporate, resulting in a thicker consistency.
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More Mexican Recipes
The Best Salsa Verde Recipe: Mexican Tomatillos Salsa
Equipment
Ingredients
INGREDIENTS FOR SALSA VERDE RECIPE
- 2 pounds tomatillos (about 10-12 medium tomatillos)
- 1 medium white or yellow onion, chopped
- 2-3 cloves garlic
- 1-2 jalapeno or serrano pepper, seeded (if you prefer hot salsa leave the seeds in)
- 1 habanero pepper (optional); For an extra hot salsa
- 2-3 chipotle pepper (optional); For a smoky flavor
- ½ tablespoon lime juice; adjust to taste
- A handful of fresh cilantro, chopped
- salt to taste
Instructions
How to make Salsa with Tomatillos
Prep for Salsa Verde Recipe
- Remove the husk from the tomatillos and rinse well.
- Bring a pot of water to a boil. Reduce the heat to medium-low and carefully drop the tomatillos in the boiling water. Cover and simmer for 3-5 minutes, or till the tomatillos change color, and turn pale green.
- Remove the tomatillos with a slotted spoon. Allow the tomatillos to cool for 5-10 minutes.
Blend the ingredients
- In a blender jar, add the tomatillos, garlic, serrano pepper, habanero pepper (optional), chipotle pepper (optional), lime juice, and salt to taste. Blend to a semi-smooth consistency.
- Next, add chopped onions, and cilantro. Pulse a few times until all the ingredients are well combined. Adjust the seasoning, lime juice, and salt to taste.
Serve Salsa Verde
- Serve it with tortilla chips, as a veggie dip, on a burrito bowl, or with breakfast tacos or frittatas.
- Serve immediately or refrigerate for later use: Salsa Verde can be served immediately after preparation to enjoy its fresh flavors. If you plan to serve it later, cover the bowl with plastic wrap or an airtight lid and refrigerate it until needed.Note: Salsa thickens upon refrigeration.
Notes
HOW TO OVEN ROAST TOMATILLOS
- Preheat the oven to the BROIL setting.
- Cut the tomatillos in half and place cut side down on a baking sheet. Drizzle some olive oil over the tomatillos. Place the baking sheet under the broiler for 5-7 minutes or until the skin of the tomatillos is slightly charred.
- Remove from the oven, and allow it to cool. Use the oven-roasted tomatillos in the recipe.
HOW TO PAN ROAST THE TOMATILLOS
- Heat a cast iron skillet or a pan. Drizzle some oil to coat the bottom of the skillet. Place the tomatillos in the skillet and sear on one side, for 2-3 minutes. Then flip the tomatillos over and sear on the other side.
- Remove from heat and allow to cool. Use the pan-roasted tomatillos in the recipe.
- Tips For Delicious Salsa Verde
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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