About Salsa Verde
Fresh Mexican salsa verde is always something I always like to have on hand, because not only is it a great for a quick snack (and it does amazing well with that) it’s also a staple ingredient in some of my favorite dishes.
And really, who couldn’t use a little more versatility from the ingredients in their kitchen?
Because this homemade batch of salsa verde doesn’t choose for you what to do with it; you can either enjoy it as is or use it as an ingredient in countless other tasty dishes.
What is salsa verde?
There are two types of salsa verde – Italian and Mexican – but this particular recipe pays homage to the Mexican version. It’s a blended salsa made of tomatillos, onion, garlic, cilantro, parsley, and hot peppers.
Is salsa verde spicy?
Despite there being jalapenos in this recipe, salsa verde is typically a mild salsa. This recipe is written to reflect that, so there are only enough jalapenos included in the recipe to give a little taste but not the bite.
Can you make salsa verde spicier?
If you’d like a little more kick, it’s easy to adjust this recipe to your tastes:
- Add more jalapeno peppers. This recipe calls for only one pepper, but you could easily go up to two or three without changing the flavor too much.
- Include the jalapeno seeds. There’s a lot of spice in those little seeds, so if you’re looking for a fiery salsa, the easiest way would be to chop the jalapenos whole without removing the seeds.
What can you make with salsa verde?
There are so many things I could list here, but these are a few of my favorites:
How long will homemade salsa verde last?
Depending on the freshness of the ingredients used, pico de gallo should remain good in the refrigerator for up to one week.
Can you freeze salsa verde?
Yes, you totally can! Normally I don’t recommend freezing vegetables with high water content, but because these veggies have been cooked and blended, there’s no harm in losing texture or consistency from freezing.
To freeze, make sure you store it in a tightly sealed container or freeze it flat in a freezer bag.
Once frozen, salsa verde should remain good for up to two months.
Notes & tips for homemade salsa verde
- Never worked with tomatillos before? No problem! It’s easier than you’d think to husk and prepare them. Check out this video on how to do it: Preparing Tomatillos.
- You will need a blender of some sort to make this salsa. I recently got this KitchenAid food processor and highly recommend it!
More tasty sauces
How to make homemade salsa verde
his next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a medium saucepan, add the tomatillos, onion, jalapeno, and garlic, then pour in enough water to cover all of the veggies.
Step 2 – Bring the water to a boil and cook until the tomatillos turn a pale olive green color (should only be five to eight minutes). Once cooked, drain the water and let the veggies cool a bit.
Step 3 – Add the cooked veggies, salt, cilantro, and lime juice to a food processor, then blend until the consistency is to your liking.
Step 4 – Refrigerate the salsa for at least one hour.
Step 5 – Serve and enjoy!
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This fresh Mexican salsa verde is a flavorful combination of tomatillos, cilantro, onion, garlic, and peppers. Perfect for dipping or adding to another recipe!
Prep: 15 minutes
chilling time: 1 hour
Cook: 5 minutes
Yields: 12 servings
In a medium saucepan over medium heat, add tomatillos, garlic, onion, and jalapeno. Pour in enough water to cover the veggies, then bring to a boil. Reduce to a simmer and cook, stirring occasionally, until tomatillos are tender and turn a pale olive color, about 5-8 minutes.
Thoroughly drain cooked veggies (making sure to not lose much of the garlic) then set aside to cool.
Once cooled, add cooked veggies, sea salt, cilantro, and lime juice to a food processor. Blend on high until smooth or desired consistency is reached, about 2-3 minutes.
Transfer salsa to a sealed container and chill in the refrigerator for at least 1 hour.
Serve immediately as a dip, garnish, or ingredient for another recipe.
Recipe makes about 2 1/2 cups.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
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