Salsa verde

Homemade Salsa Verde tastes is so much better to make on your own and only takes 5 ingredients. It can be used as a dip, marinade or sauce for your meals!

If you haven’t had Salsa Verde before, have always wanted to try making it, or are just looking for a new version, then this recipe is a great starting guide! If you have never made salsa Verde before and feel intimidated, I am here for you. The first time I made Salsa Verde, I was very nervous I would get it wrong or would miss an ingredient but I am really happy with the outcome. It’s simple, delicious and every time I make it, it’s already being dipped into.

Salsa Verde means for “Green salsa” and is made with tomatillos (Tom-a-tea-yoes), a green husk tomato. They can usually be found in the refrigerated section of the produce area at the grocery store. They won’t look like a regular tomatoes because of their green husks covering them so watch out for them playing hide and seek.

You could eat them raw but they are bitter and can be very firm. They also have a husks on the outside but those need to be removed before cooking. Once the husks are removed, the tomatillo will be sticky but don’t worry. Just give them a light scrub under warm water and it will come off.

I love making homemade Salsa Verde for Chile Verde and chilaquiles. They are one of my favorite dishes but sometimes if I order them at a restaurant, the dishes can be very spicy. I enjoy spicy food every now and then but I have my limitations for how red I want my face to become.

If you are the same way, then you do not have to worry about this recipe. It’s very simple and light. If you are one who loves spicy, you can add in an extra jalapeño or add in your own touch of spices as well.

There are multiple ways to cook tomatillos. You can broil them. Cook them in a pan. Char directly on the stove. Bake in the oven. Or boil them. You can get more flavor when they are cooked on the stove or boiled so I prefer to boil them. You will know then the tomatillos are ready to be removed because they will begin to brown.

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Salsa Verde

thedishnextdoor

Makes approximately 1 1/2-2 cups salsa verde

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Course sauce

Ingredients

  

• 1 ½ lbs. Tomatillos, husks removed with stem and washed
• ½ small white onion, cut into chunks
• 4 cloves garlic, whole
• ½ cup cilantro
• 1 lime, juiced
• 1 Jalapeño, stem and seeds removed

Instructions

 

• Take husks off tomatillos with the stems and wash off any stickiness if not done so already.
• Place the tomatillos in a large pot and cover with water. Bring to a boil and simmer for about 5-7 minutes, stirring occasionally. They will become brown(You can also pan fry them- Both methods bring out the most flavor). Drain and set aside.
• Transfer the tomatillos, onion, garlic, cilantro, lime juice, and Jalapeño. Season with salt and pepper.
• Blend together until a smooth consistency.
• Store in a sealed container and refrigerate until ready to use. Serve as a dip, marinade or sauce on your preferred sides and protein.

Keyword how to, salsa