Salsa Verde

Creating Salsa Verde is like inviting a burst of summer flavors into your kitchen. I still remember the first time I tasted it at a small local taco stand. The vibrant green color and zesty taste were unlike anything I had experienced before. It instantly elevated my tacos, turning a simple meal into a fiesta on my plate. Since then, I’ve made it a tradition to whip up a batch every summer. The freshness of the tomatillos combined with the heat from the chiles is something that can bring joy to any gathering. Whether it’s a backyard barbecue or a casual dinner at home, Salsa Verde is the perfect condiment to spice up your dishes and impress your friends. I love serving it as a dip with tortilla chips or drizzling it over grilled meats. Plus, the process of making it is so simple and rewarding! You’ll be surprised at how quickly you can blend up this sauce that packs a punch.

What You Need for Salsa Verde

Creating the perfect Salsa Verde requires a few key ingredients that work beautifully together. Each component plays a crucial role in developing the flavors that make this salsa so memorable. The tartness of the tomatillos pairs wonderfully with the heat of the chiles, while the cilantro adds a fresh finish to each bite. Let’s dive into the ingredients you’ll need.

• 1 1/2 lbs tomatillos, husked, rinsed, and dried
• 1-2 serrano chiles or 1-4 jalapeño peppers (see notes on spice level)
• 1 medium yellow onion, chopped into 8 sections
• 3 garlic cloves, peeled
• 1 tablespoon olive oil
• 1/4 cup packed cilantro
• 1 1/2-2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander

How to Cook Salsa Verde

Making Salsa Verde is a straightforward process that anyone can master. With just a few simple steps, you’ll have a delicious and vibrant salsa ready to elevate your meals. Let’s get started!

1. Preheat your broiler to high, positioning a rack about 6 inches below the heat source. This high temperature will help char the tomatillos and enhance their flavor.
2. Line a rimmed baking sheet with foil to make cleanup easy. Place the halved tomatillos, onions, garlic cloves, and peppers on the baking sheet. Drizzle everything with 1 tablespoon of olive oil and toss to coat evenly.
3. Arrange the cut side of the tomatillos facing down. Broil for about 5 to 7 minutes, or until the tomatillos start to char in spots. Keep an eye on them and flip the peppers and garlic halfway through to ensure even charring.
4. If anything, such as the peppers or tomatillos, becomes too charred, remove them from the oven before the rest are done. Alternatively, for a smokier flavor, you can char the vegetables on a grill.
5. Once cool enough to handle, chop off the stems of the peppers and remove the seeds. Save the seeds if you want to add more heat later, but don’t add them to the blender just yet.
6. Add the seeded peppers, along with all the contents from the baking sheet—including any remaining juices—to a blender. This step ensures that all those lovely flavors get incorporated into the salsa.
7. Add the fresh cilantro, lime juice, cumin, salt, and coriander to the blender as well. Pulse or puree the mixture until it reaches your desired consistency, scraping down the sides as needed.
8. Once blended, taste your Salsa Verde and stir in the reserved seeds gradually if you’d like it spicier. Season with additional lime juice and salt if desired to suit your taste.
9. For the best flavor, chill the Salsa Verde in the refrigerator for at least 2 hours before serving. This resting time allows the flavors to meld beautifully. If it thickens too much in the fridge, simply stir in a little water to reach your desired consistency.
10. Store your Salsa Verde in an airtight container in the refrigerator, where it will keep well for about 7 to 10 days, making it a great make-ahead option!

Helpful Notes about Salsa Verde

When making Salsa Verde, there are a few key notes to keep in mind. These tips will help you create the best version of this vibrant salsa.

• Storage: Keep your Salsa Verde in an airtight container in the refrigerator for up to 7 to 10 days. The flavors will actually improve over time!
• Freezing: You can freeze Salsa Verde for up to three months. Just make sure to store it in freezer-safe containers.
• Pairing: This salsa goes well with grilled meats, tacos, or as a dip for tortilla chips. It’s perfect for summer barbecues!
• Consistency: If you prefer a thinner salsa, add a little water or additional lime juice until you reach the desired consistency.
• Heat levels: Adjust the heat by varying the type of chiles you use. For a milder salsa, opt for fewer jalapeños.

How to Enjoy Salsa Verde

There are countless ways to enjoy your Salsa Verde. It’s not just a salsa; it’s a culinary companion that can elevate many meals. Here are some serving suggestions:

• With Tacos: Use Salsa Verde to add a zesty kick to your favorite tacos. It pairs beautifully with grilled chicken or shrimp tacos.
• As a Dip: Serve Salsa Verde as a dip alongside tortilla chips for a refreshing snack or appetizer.
• On Grilled Meats: Drizzle this salsa over grilled meats like chicken, steak, or fish for a flavor boost.
• In Salads: Use it as a dressing for salads to add a tangy flare to your greens.
• Side Dish: It can also be served as a side to complement hearty dishes, providing freshness and acidity.
• Seasonal Pairing: This salsa is perfect for summer gatherings but can brighten up winter meals as well, making it a year-round favorite!

FAQ

Conclusion

This Salsa Verde recipe embodies the freshness and vibrancy of summer. Its ability to enhance a variety of dishes makes it a must-try for anyone who enjoys cooking. I encourage you to give it a try and experience the delightful flavors for yourself. You’ll be amazed at how quickly this simple recipe can elevate your meals!

Salsa Verde

The ultimate zesty condiment, Salsa Verde is bursting with fresh flavors. Made with vibrant tomatillos and spicy chiles, this easy recipe will elevate any meal. Perfect as a dip or to drizzle over dishes, you’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 7 minutes mins

Total Time 15 minutes mins

Servings: 3 servings

Course: Side Dishes

Cuisine: Mexican

Calories: 75

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs tomatillos
• 1-2 serrano chiles or 1-4 jalapeño peppers (see notes on spice level)
• 1 medium yellow onion chopped into 8 sections
• 3 garlic cloves peeled
• 1 tablespoon olive oil
• 1/4 cup cilantro packed
• 1 1/2-2 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander

Equipment

• Blender
• Frying pan
• Wooden Spoon
• Chef's Knife
• Peeler

Method

 

1. Preheat your broiler to high, positioning a rack about 6 inches below the heat source. This high temperature will help char the tomatillos and enhance their flavor.
2. Line a rimmed baking sheet with foil to make cleanup easy. Place the halved tomatillos, onions, garlic cloves, and peppers on the baking sheet. Drizzle everything with 1 tablespoon of olive oil and toss to coat evenly.
3. Arrange the cut side of the tomatillos facing down. Broil for about 5 to 7 minutes, or until the tomatillos start to char in spots. Keep an eye on them and flip the peppers and garlic halfway through to ensure even charring.
4. If anything, such as the peppers or tomatillos, becomes too charred, remove them from the oven before the rest are done. Alternatively, for a smokier flavor, you can char the vegetables on a grill.
5. Once cool enough to handle, chop off the stems of the peppers and remove the seeds. Save the seeds if you want to add more heat later, but don’t add them to the blender just yet.
6. Add the seeded peppers, along with all the contents from the baking sheet—including any remaining juices—to a blender. This step ensures that all those lovely flavors get incorporated into the salsa.
7. Add the fresh cilantro, lime juice, cumin, salt, and coriander to the blender as well. Pulse or puree the mixture until it reaches your desired consistency, scraping down the sides as needed.
8. Once blended, taste your Salsa Verde and stir in the reserved seeds gradually if you’d like it spicier. Season with additional lime juice and salt if desired to suit your taste.
9. For the best flavor, chill the Salsa Verde in the refrigerator for at least 2 hours before serving. This resting time allows the flavors to meld beautifully. If it thickens too much in the fridge, simply stir in a little water to reach your desired consistency.
10. Store your Salsa Verde in an airtight container in the refrigerator, where it will keep well for about 7 to 10 days, making it a great make-ahead option!

Notes

• Tip 1: For a chunkier Salsa Verde, pulse to desired consistency or use a food processor instead of a blender.
• Tip 2: For a smoother Salsa Verde, chop/blend more in your blender.
• Tip 3: For a creamy Salsa Verde, puree on HIGH until creamy.
• Tip 4: For a thinner Salsa Verde, add water to reach desired consistency.
• Tip 5: For a thicker Salsa Verde (keep in mind it will thicken in the refrigerator), simmer on the stove until it reaches desired consistency.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!