Easy Salsa Verde

Easy Salsa Verde

This Easy Salsa Verde is perfect for chips and slices of jicama, tacos, enchiladas, burritos, Mexican lasagnas, Huevos Rancheros, Calabacitas,…the list goes on and on.

My favorite way to make this is to grill the veggies to get some charred and smoky flavor, but flash blanching in boiling water, or quickly roasting them or broiling in the oven works great, too.  

We grow bucket and buckets of tomatillos, peppers, and onions, so Salsa Verde is a staple in our kitchen year-round, either eating it fresh or thawed from frozen. It freezes beautifully, holding it’s flavor, texture and color.  

The seasonings need to be adjusted to your taste. If you like it spicier, add more peppers, or more bright, add more lime. Smokier, add more cumin. A pinch of sugar can really help round out the flavors – especially if the tomatillos aren’t at their peak. 

Tomatillos can also be used raw, and we love them in salads and sauces without cooking them first.  If I have tomatillos that are really picked at their prime, I’ll hold back a few from the grill and will blend those into the sauce completely raw. 

Note: Squeeze those limes! Using fresh ingredients is key, bottled lime juice will change the flavor entirely. 

Easy Salsa Verde

Fresh ingredients make this Salsa Verde shine in any dish, or enjoyed with chips or slices of jicama.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Salad, Snack
Servings: 3 cups

Ingredients

  • 1 lb tomatillos – about 8 to 10 medium-sized
  • 1 medium-sized onion
  • 2-3 cloves garlic
  • 1 jalapeno Serrano, or poblano – or more to taste
  • 1/2 – 1 cup cilantro leaves – to taste
  • 3 T fresh lime juice – to taste
  • 2-3 T cumin – to taste
  • Salt & Pepper to taste
  • Pinch of sugar to taste

Instructions

Prep the Veggies

  • Roast, broil, grill, or briefly boil the onion, tomatillo, jalapeno, and garlic until slightly charred or barely fork tender. Avoid over-baking or cooking down too far. You want the veggies still slightly firm to the touch.
    To note: I cut the onion into quarters and leave the tomatillos whole (unless they're huge)
    Cool to a temperature where you can work with them.
  • Remove the stem, skin, and seeds of the jalapeno (or your peppers of choice).
    Remove the stem of the tomatillo

Blend the Veggies

  • In a blender or food processor, add the veggies, the cilantro, lime juice, and seasonings except for the sugar.
    Taste and adjust for seasoning. Add the pinch of sugar if it tastes a bit tart. You can also add a splash of water.
  • Serve. Will keep fresh in the refrigerator for 3-4 days. It also freezes and thaws very well.



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