Easy Salsa Verde
Salsa verde is a tangy, spicy, and herbaceous Mexican sauce. Serve this vibrant and versatile recipe with tacos, chips, enchiladas, and more!
Equipment
- Chef's knife
- Cutting board
- Cast-iron skillet
- Blender or food processor
- Saucepan
Ingredients
- 2 pounds tomatillos
- 2 fresh serrano chiles
- 1 cup diced onion
- 4 cloves garlic
- ¾ cup cilantro
- 1 tablespoon lime juice
- ½ - 1 teaspoon cane sugar or agave
- Sea salt to taste
Instructions
- If your tomatillos still have the husk on them, remove them first and thoroughly rinse and dry the tomatillos.
Skillet method
- Heat a cast-iron skillet to medium-high. In the meantime, cut the tomatillos in half. If your skillet isn't seasoned, rub it with a little olive oil before heating it.
- Once the skillet is hot, place the serranos and tomatillos face down in it to sear, about 3-4 minutes. Flip and cook on the other side for another 3-4 minutes, or until each side is browned and the tomatillos are softened.
- If your skillet isn’t large enough for all the tomatillos, transfer the cooked ones to a bowl and cover while you cook the rest.
Oven method
- Turn the oven to broil on high and line a baking sheet with aluminum foil. Spread the serranos and tomatillos out evenly on the foil.
- Broil for 8-10 minutes, flipping halfway. This will slightly char the skins, but be careful not to let them burn!
Blend
- In the meantime, add the onion, garlic, and cilantro to a food processor or blender. Stem and roughly chop the cooked serranos. Add the serranos and tomatillos to the blender as well.
- Pulse until all ingredients are chopped and mixed together to your preference, about 30-60 seconds (more for a smoother salsa, less for a chunkier texture).
Season
- For a cooked salsa, heat the olive oil in a saucepan over high. Slowly pour the salsa in and bring it to a low boil. Once boiling, reduce heat and simmer for 15-20 minutes.
- Taste and season the salsa verde with salt and cane sugar to your liking. Serve it with tacos, burritos, enchiladas, tortilla chips, etc. Happy eating!
Video
Notes
- Remove the husk: Before using the tomatoes, remember to remove the husk and give them a thorough rinse to remove the sticky film on the outside.
- Use fresh ingredients: For the best flavors, make sure to use fresh ingredients. Avoid canned tomatillos or pre-minced garlic.
- Wear gloves: It may help to wear gloves when handling spicy chiles to avoid getting any chili oil on your skin. If you don’t have gloves, wash your hands and equipment thoroughly after making the recipe.
- Adjust the consistency: If you’re looking for a chunky consistency, only pulse the salsa for a few seconds. For a smooth consistency, keep it going for at least a minute.
- Taste and adjust: Try the salsa as you go, adding ingredients, like salt, lime juice, or sugar, to adjust the final taste to your liking.
- Chill before serving: To help the flavors fully develop, chill the salsa in the fridge for at least 30 minutes before serving it. Overnight is even better!
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 29kcal | Carbohydrates: 5.7g | Protein: 0.9g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.4mg | Potassium: 208.1mg | Fiber: 1.5g | Sugar: 3.2g | Vitamin A: 141.8IU | Vitamin C: 10.4mg | Calcium: 10.4mg | Iron: 0.5mg
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