Salsa verde is a fresh, zesty green sauce that brings a burst of flavor to any dish. Made with vibrant tomatillos, fresh herbs, and a hint of spice, this versatile sauce is perfect for tacos, grilled meats, or simply as a dip with tortilla chips. Whether you’re hosting a gathering or just looking to elevate your weeknight meals, this salsa verde recipe will surely impress your taste buds and add a delightful kick to your culinary creations.
Ingredients
- 1 lb tomatillos, husked and rinsed
- 1-2 jalapeños, stems removed
- 1/2 cup fresh cilantro, chopped
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- Juice of 1 lime
- Salt to taste
Servings and Cooking Time
This recipe makes about 2 cups of salsa verde, perfect for 4-6 servings. Preparation time is approximately 10 minutes, with no cooking required.
Nutritional Value
Each serving (1/4 cup) contains approximately:
– Calories: 30
– Protein: 1g
– Fat: 0g
– Carbohydrates: 7g
– Fiber: 2g
– Sugars: 1g
This is based on one person.
Step-by-Step Cooking Process
- Husk and rinse the tomatillos under cold water.
- Place tomatillos and jalapeños in a pot and cover with water.
- Bring to a boil and cook for 5-7 minutes until tender.
- Drain the tomatillos and jalapeños, allowing them to cool slightly.
- In a blender, combine the tomatillos, jalapeños, cilantro, onion, garlic, and lime juice.
- Blend until smooth, adjusting the texture to your preference.
- Add salt to taste and blend again to incorporate.
- Transfer the salsa verde to a bowl and let it sit for 15 minutes to allow flavors to meld.
- Taste and adjust seasoning if necessary.
- Serve fresh or store in the refrigerator for up to one week.
Alternative Ingredients
You can substitute tomatillos with green tomatoes for a similar flavor, or use roasted peppers instead of fresh jalapeños for a smokier taste. If cilantro isn’t your favorite, parsley can be used as an alternative herb.
Serving and Pairings
Salsa verde pairs beautifully with grilled chicken, fish tacos, or as a dip for chips. It’s also delightful poured over enchiladas or served alongside roasted vegetables.
Storage and Reheating
Store salsa verde in an airtight container in the refrigerator for up to one week. It can also be frozen for up to three months. To serve after freezing, thaw overnight in the refrigerator and stir before using.
Cooking Mistakes
- Not adjusting the spice level to your preference.
- Skipping the cooling step for tomatillos and jalapeños.
- Over-blending, which can make the salsa too watery.
- Forgetting to taste and adjust seasoning.
- Using unripe tomatillos, which can affect flavor.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Experiment with different herbs for unique tastes.
- Let the salsa sit for a while before serving for enhanced flavors.
- Try adding avocado for a creamy texture.
FAQs
Can I make salsa verde ahead of time?
Yes, salsa verde can be made a day in advance. It actually tastes better after the flavors meld together. Just store it in an airtight container in the fridge.
What can I use salsa verde for?
Salsa verde is versatile and can be used as a condiment for tacos, burritos, grilled meats, or even as a salad dressing.
Is salsa verde spicy?
The spice level can be adjusted by using more or fewer jalapeños. For a milder sauce, you can remove the seeds from the peppers.
How long does salsa verde last?
When stored in the refrigerator, salsa verde lasts about a week. It can also be frozen for up to three months.
Can I use canned tomatillos?
Yes, canned tomatillos can be used in a pinch, but fresh tomatillos provide a superior flavor and texture.
Conclusion
Salsa verde is a vibrant and flavorful addition to any meal. Its fresh ingredients and zesty profile make it a beloved condiment around the world. With this simple recipe, you can easily elevate your dishes and impress your guests with the delightful taste of homemade salsa verde.
Salsa Verde
Ingredients
- 1 lb tomatillos husked and rinsed
- 1-2 jalapeños stems removed
- 1/2 cup fresh cilantro chopped
- 1/4 cup onion chopped
- 1 clove garlic minced
- Juice of 1 lime
- Salt to taste
Instructions
- Husk and rinse the tomatillos under cold water.
- Place tomatillos and jalapeños in a pot and cover with water.
- Bring to a boil and cook for 5-7 minutes until tender.
- Drain the tomatillos and jalapeños, allowing them to cool slightly.
- In a blender, combine the tomatillos, jalapeños, cilantro, onion, garlic, and lime juice.
- Blend until smooth, adjusting the texture to your preference.
- Add salt to taste and blend again to incorporate.
- Transfer the salsa verde to a bowl and let it sit for 15 minutes to allow flavors to meld.
- Taste and adjust seasoning if necessary.
- Serve fresh or store in the refrigerator for up to one week.
