Salsa Verde is such a delicious addition to so many dishes. It’s a flavorful staple in Mexican cuisine and can be eaten fresh on the side with some tortilla chips, on some chicken enchiladas,…etc., or as an addition to other dishes that need a little extra #FLAVOR!
For this recipe I used serrano chiles but you can also use jalapenos. Jalapenos are bit lower on the heat scale but really not a very big difference (at least in my opinion).
This batch didn’t last me very long. I actually used about half of it to make some Chilaquiles which I will share in a separate post. The other half of this had my fiance and I licking the bowl (wishing I made more)! LOL
Green Salsa (Salsa Verde)
Serves 8-12 people
Gluten-Free / Dairy-Free / Paleo / Vegan
Author: Cynthia of OneSpicyPepper.com
- 1 lb tomatillos
- 1 medium white onion
- 3 serrano chiles (you can also use jalapenos)
- 5 cloves of garlic
- salt to taste
- 2 tbsp olive oil
- Remove the shell from the tomatillos and rinse them to remove the sticky residue.
- Cut the onion into large chunks (quarters).
- Add all ingredients (except the salt) to a large pot and add enough water to cover everything.
- Bring to a boil; then simmer for approx. 10 minutes.
- Pour the boiled ingredients into a blender and blend until smooth (use less of the water for a thicker consistency).
- Heat the olive oil.
- Add the blended salsa back into the pot with the oil.
- Simmer the salsa for approx. 15-20 minutes.
- Add the salt.
- ENJOY! 🙂
Optional: you can add some fresh cilantro to this recipe (which I didn’t do this time around only because I didn’t have any. Normally I do add some cilantro to my salsa; but you dont HAVE to. 🙂 It still tastes BOMB!
Have you made your own green salsa before? Would love to hear your feedback!