Salsa Verde Recipe

This salsa Verde recipe is simple and with just 6-ingredients make this restaurant-style salsa in 20 minutes!

Enjoy this salsa Verde on your next taco night. This green goodness Salsa Verde is delicious, has just the right amount of heat, and is better than the store-bought.

SALSA VERDE RECIPE

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.
Salsa Verde is very easy to make from scratch. With just a handful of fresh ingredients, tomatillos, onion, serrano pepper, lime, and cilantro you can make an amazing salsa Verde that is way better than what you get at supermarkets. One can’t deny the fresh taste and flavor of home-cooked meals. Make this recipe once, and I bet, you will never buy it from the store.

SALSA VERDE RECIPE (CONTINUED)

When I first made this recipe, I used only 5 ingredients – tomatillos, onion, jalapeno, lime, and cilantro, and I used the boiling method. I liked the salsa Verde but then found the smoky flavor missing. I experimented a couple of times, using different combinations of ingredients, and methods for cooking. And finally, I am here to share with you all my tried and tested, family favorite salsa Verde recipe.

I find boiling the tomatillos quite an efficient method and to compensate for the smoky flavor I add some chipotle pepper. Not only does it add robust, smoky flavor but takes this salsa Verde to another level.

Feel free to experiment with your food, and you will be amazed how little things can make a huge difference. Knowing we all have different taste buds, add flavors to your liking. My family loves hot and spicy food, so the addition of habanero pepper just added that flavor that I found was missing when I only used serrano pepper. I think the combination of peppers adds a nice flavor and heat to the salsa.

Some people like to cook onions and garlic along with tomatillos. We like a more pungent flavor and hence, use it raw in the salsa. Feel free to cook onions and garlic if you prefer the mild flavor.

Pic Shown: Salsa Verde

HOW TO MAKE SALSA VERDE RECIPE

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, roast them in oven or in 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.

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

1/2 tablespoon lime juice, adjust to taste

A handful of fresh cilantro, chopped

salt to taste

DIRECTIONS FOR SALSA VERDE

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.

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.

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.

Pic Shown: Salsa Verde

TIPS FOR DELICIOUS 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.

Salsa Verde thickens upon refrigeration.

FREQUENTLY ASKED QUESTIONS

DIFFERENCE BETWEEN SALSA AND PICO DE GALLA

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.

DIFFERENCE BETWEEN GREEN TOMATOES AND 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.

WHERE CAN I FIND TOMATILLOS

Tomatillos can be found in most Asian and sometimes in local grocery stores. They usually come in a package and with a husk on.
Tomatillos come in green, yellow, and purple colors.

Pic Shown: Salsa Verde

CAN I USE GREEN TOMATOES INSTEAD OF TOMATILLOS

Green tomatoes are quite sour when unripe. Tomatillos are quite mild in flavor. The main ingredient of salsa Verde is tomatillos. If you choose to make the salsa using green tomatoes, it will not be salsa Verde.

CAN I SKIP CHIPOTLE PEPPER

The chipotle pepper is optional. It adds a nice smoky flavor to salsa Verde. Feel free to skip it.

BOILED SALSA vs ROASTED SALSA

Traditionally, 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.

If making in a small quantity, I prefer the boiled method. It’s quick and the best part is I don’t have to use the oven and heat my entire home, especially in summers!

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 roast on one side, for 2-3 minutes. Then flip the tomatillos over and roast on the other side. Remove from heat and allow to cool. Use the pan-roasted tomatillos in the recipe.

HOW TO STORE SALSA VERDE

This salsa Verde stays well for a week in the refrigerator. Store it in a clean, air-tight glass jar for best results.

If using avocado in the recipe, it will stay good for up to 3 days. Cover the top of the salsa with some plastic wrap to prevent oxidation.

CAN I FREEZE SALSA VERDE

This salsa Verde freezes very well. I usually make a double batch so that I always have some on hand.

SERVING SUGGESTIONS FOR SALSA VERDE

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!!

Pic Shown: Salsa Verde

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