Bright, lemony, and tangy, this salsa verde adds a pop of color and flavor to your favorite Mexican-inspired dishes. Simple to make in a food processor, read on for the recipe.
Is there a meal or type of food you tend to make over and over again?
While I typically experiment with a few different recipes each week, I still find that when I go to meal plan at least one Mexian or tex-mex meal ends up on the agenda.
As we try to eat vegetarian most of the time at home, meals like enchilada casseroles, tacos, and quesadillas taste just as good with only beans, cheese, and vegetables as they do when meat is also included. Plus, you put avocado or salsa on pretty much anything and I’ll eat it.
And despite my borderline-obsession with making Mexican-inspired dishes, I rarely make my own salsa.
Sure, I could claim it’s the convenience factor, but after seeing how easy this salsa verde was to make I no longer have that excuse.
If you’ve been wanting to try making homemade salsa, this is a great recipe to get you started!
Growing up in Colorado, near the southwest (or in the southwest according to my Connecticut-born husband), I was exposed to a lot of good Mexican and southwestern food. Including salsa verde.
Similar to traditional salsa, the major difference is that salsa verde is usually made with tomatillos rather than true tomatoes. As a result, it has a tangier flavor, but can still be just as spicy depending on the hot chile peppers used.
However, after doing some light research for this post, I learned that salsa verde can also refer to an Italian green sauce made from olive oil, garlic, capers, anchovies, lemon juice, and parsley.
As I’m not a fan of capers or anchovies, I’ll be sticking with the salsa verde I grew up eating ;).
I know. The idea of cilantro-less salsa verde may seem horrifying to most; however, if you’re like me and taste soap every time you eat cilantro then I’m happy to tell you it still tastes just as good (or in my opinion, better) without it.
Step 1: Prep your tomatillos and jalapeno
Start by removing the husks and rinsing the tomatillos to get rid of the waxy coating. Set on a large baking tray.
Next, remove the stem of the jalapeno. For a spicier salsa, keep the jalapeno whole so that the seeds can be added to the salsa in step 4. For a more mild salsa, slice the jalapeno in half and remove the seeds.
Place prepared jalapeno on the tray with the tomatillos.
Step 2: Broil the tomatillos and jalapeno
Place tomatillos and jalapeno on the top rack of your oven and broil on high for 5 minutes.
Using tongs, carefully flip the tomatillos and jalapeno over and broil for another 5-6 minutes or until blistered. Remove from the oven.
Step 3: Blend everything together
Place whole tomatillos, jalapeno, cilantro, salt, and the juice of one lime in a high-powered blender.
Blend on high until the salsa reaches your desired texture. Taste and add more lime or salt per personal preference.
Step 4: Chill and then eat!
Pour salsa into a bowl or jar and store in the fridge for at least an hour before serving. This will give it time to firm up a little. However, if in a pinch you can eat right away, it just will be more liquidy.
How long does homemade salsa verde last?
Homemade salsa verde should last for about a week in the fridge. Just make sure to keep it in a sealed container.
To use up your salsa verde before it goes bad, here are a few recipe ideas that are favorites in the Healthy Toast household:
Let me know what recipes you add this salsa verde to by commenting below or tagging @TheHealthyToast_RD on Instagram. And don’t forget to pin this recipe before you go!
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