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Salsa Verde

This delicious green salsa uses tomatillos and green peppers to make a salsa that can be used with a variety of dishes.
Bowl of green textured salsa.
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 2 ½ cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Scrub tomatillos under running water with a clean vegetable brush.
  4. 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.
  5. Remove peel from garlic. Add garlic, vegetables, salt and pepper to a blender. Pulse 4 to 5 times to a thickness you like.
  6. Move salsa to a bowl. Stir in cilantro and serve.
  7. 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.

Comments

I had no idea it was so easy to make a salsa verde myself. Thanks!

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