This Authentic Spicy Green Salsa, known as “Salsa Verde,” is a vibrant and fiery condiment that’s a staple in Mexican cuisine. Made with tomatillos and a mix of fresh green chilies, it brings a tangy, spicy kick to tacos, nachos, eggs, and more. Here’s how to make it at home.
Ingredients:
- 1 pound tomatillos, husks removed and washed
- 2-3 serrano peppers (or jalapeños for a milder heat)
- 1 large white onion, quartered
- 3 cloves garlic, unpeeled
- Salt to taste
- Juice of 1 lime
- 1/2 cup fresh cilantro, roughly chopped
- Water, as needed for blending
Instructions:
Roast the Vegetables:
- Broil the Tomatillos and Chilies: Preheat your oven’s broiler. Place the tomatillos, serrano peppers, onion quarters, and garlic cloves on a baking sheet. Broil, turning occasionally, until the tomatillos and peppers are charred and slightly softened—about 5-7 minutes. Keep an eye on them to prevent burning.
- Cool and Peel: Allow the vegetables to cool slightly. Peel the garlic and, if desired, remove the stems and seeds from the peppers for less heat.
Blend the Salsa:
- Blend the Ingredients: In a blender or food processor, combine the roasted tomatillos, serranos (or jalapeños), onion, and garlic. Pulse until you achieve a coarse or slightly smooth texture, depending on your preference. Add a little water if necessary to facilitate blending.
- Season: Add salt to taste and lime juice to the salsa. Blend again briefly to mix.
Finish with Cilantro:
- Add Freshness: Stir in the chopped cilantro by hand to maintain its texture and flavor.
Serving Suggestions:
- Serve as a vibrant topping for tacos, burritos, or grilled meats.
- Use as a dip for tortilla chips or as a base for green enchiladas.
- Drizzle over scrambled eggs or breakfast burritos for a morning kick.
Tips for Perfect Salsa Verde:
- Roasting Depth: Roasting the vegetables deepens the flavors of the salsa, adding a smoky undertone.
- Adjusting Heat: The heat level can be easily adjusted by the type and quantity of peppers used. Serrano peppers will give a spicier kick than jalapeños.
- Consistency: For a thinner salsa, add more water during the blending process. For a thicker salsa, use less water.
- Storage: This salsa can be stored in an airtight container in the refrigerator for up to a week. The flavors will continue to meld and improve over time.
Dive into the fresh, tangy, and spicy flavors of this Authentic Spicy Green Salsa, and bring a touch of Mexican tradition to your table.
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