This delicious green salsa uses tomatillos and green peppers to make a salsa that can be used with a variety of dishes.
Salsa Verde
Ingredients
1 pound tomatillos, husks removed
5 serrano peppers (use ½ bell pepper for mild salsa)
¼ medium onion, cut in big chunks
2 cloves garlic, unpeeled
¼ teaspoon salt
½ cup chopped cilantro
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Place the vegetables and garlic on a dry skillet. Grill on medium heat until soft, about 10 minutes. Move around a few times to brown all edges.
- Remove peel from garlic. Add garlic, vegetables, salt and pepper to a blender. Pulse 4 to 5 times to a thickness you like.
- Move salsa to a bowl. Stir in cilantro and serve.
- Refrigerate leftovers within 2 hours.
Notes
- To cook tomatillos, you must first remove the dry skin that surrounds them. You have to rinse them well because they tend to be sticky.
- No serrano peppers? Try jalapeño peppers or other hot peppers.
- The spiciness of peppers can vary depending on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
- No blender? Use a knife or grind with a stone, mortar or molcajete.
- Store in the refrigerator for up to 1 week.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
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Comments
This was the best salsa recipe ever! It has so much flavor and was so good on my quesadilla. I've never made my own Salas Verde before, but wanted to give it a try and this recipe did not disappoint. It's spicy, which I like, and it tastes so fresh. I'll definitely be making this recipe again, but for now I get to use the leftovers. I think I'll try drizzling it on a taco salad for dinner!
I used the 1/2 green bell pepper option and it made a sweet and unique tasting salsa verde. Salsa was very fast and easy to make.
I had no idea it was so easy to make a salsa verde myself. Thanks!