Authentic Mexican Salsa Verde Recipe

I absolutely love this salsa verde recipe because it’s a vibrant blend of fresh flavors that brings an exciting twist to any dish, from tacos to grilled meats. Plus, the process of roasting the tomatillos adds a delicious depth to the salsa, making every bite a fiesta for my taste buds!

One of my favorite side dishes is real Mexican Salsa Verde, a lively dish with 1 pound of tomatillos, 1/2 cup of chopped white onion, and 1/4 cup of cilantro leaves. I love shaking in 2 tablespoons of lime juice and adding 2 jalapeño peppers for a nutritious and zesty kick.

Ingredients

Tomatillos:
Vitamins C and K are abundant in them, and they contribute a sharp flavor.

White Onion:
Presents a light, refreshing flavor and has a low-calorie content.

Cilantro:
Imparts novel vigor and is brimming with free radical scavengers.

Lime Juice:
Imparts a tangy sourness, abundant in vitamin C.

Jalapeño Peppers:
Deliver warmth; supply capsaicin, stoking metabolism.

Garlic:
Delivers flavor intensity, with possible immune-enhancing benefits.

Ingredient Quantities

• 1 pound tomatillos, husked and rinsed
• 1/2 cup chopped white onion
• 1/4 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 2 jalapeño peppers, chopped
• 1 garlic clove, minced
• Salt to taste

Instructions

1. Heat a skillet over medium heat.

2. Add the tomatillos to the skillet, and roast them until they’re softened and charred, about 5-7 minutes, turning occasionally.

3. Take the tomatillos out of the skillet and allow them to cool a bit.

4. Using either a blender or a food processor, purée the roasted tomatillos, the chopped white onion, the fresh cilantro leaves, the lime juice, the chopped jalapeño, and the minced garlic.

5. Blend the mixture until it reaches the desired consistency, be it chunky or smooth.

6. Salsa verde, taste it, and add salt as needed to heighten the flavors.

7. For a spicier salsa, include the seeds of the jalapeños in the mixture. If you don’t want such a spicy condiment, blend only the pepper flesh, having removed the seeds prior to blending.

8. Allow the flavors of the salsa verde to meld by pouring it into a bowl and refrigerating for at least 30 minutes.

9. Taste once more after chilling and adjust the seasoning if necessary.

10. The salsa verde can be served with tortilla chips, or as a topping for tacos, enchiladas, or grilled meats. Enjoy!

Equipment Needed

1. Skillet
2. Tongs or spatula (for turning tomatillos)
3. Blender or food processor
4. Knife
5. Cutting board
6. Bowl
7. Spoon (for stirring and tasting)
8. Measuring cups and spoons

FAQ

• What are tomatillos and how are they different from tomatoes?Small green fruits with a husk of paper, tomatillos have a flavor that ranges from mildly tart to downright tangy, depending on ripeness. The tomatillo is the star of salsa verde. Although any variety of tomato can be made into salsa, the true “green salsa” of Mexico is made with tomatillos.
• Can I use canned tomatillos instead of fresh ones?Canned tomatillos can be used if fresh ones are not available, but fresh tomatillos are generally the better choice for flavor. They have a zingy, herbal quality that works beautifully with the other ingredients in this dish.
• How spicy is this salsa verde recipe?How spicy the salsa is depends on the jalapeños used. For a salsa that isn’t quite as spicy, try taking the seeds and ribs out of the jalapeños. Or, simply use less pepper.
• How long does homemade salsa verde last?Salsa verde can last up to 1 week when stored in an airtight container in the refrigerator. Always smell and look at it to make certain it didn’t go bad before serving it to someone, especially if you’re in a bind and serving dinner guests.
• What can I serve with salsa verde?The versatility of salsa verde allows it to be served alongside tortilla chips, as a taco topping, with grilled meats, or even with eggs.
• Can I freeze salsa verde?Salsa verde can indeed be frozen, but the texture might alter a bit when it thaws. The best way to store it is in an airtight container for up to 3 months.
• Is it necessary to cook the tomatillos before blending?To blend the tomatillos, you can cook them or use them raw. Cooking them first makes it easier to blend them but also gives a mellower taste—still bright, but not as intensely tangy. That level of acidity can be a flavor bomb and is what makes salsa verde taste so fresh.

Substitutions and Variations

Tomatillos: For acidity, substitute green tomatoes and a squeeze of lime juice.
White onion: Use yellow onion or red onion for a less intense flavor.
Cilantro leaves: If you dislike the flavor of cilantro, substitute with parsley.
Lime juice: Substitute lemon juice or white vinegar for acidity of similar strength.
Jalapeño peppers: If you want more heat, substitute serrano peppers. For less heat, use green bell peppers.

Pro Tips

1. To enhance the flavor of the tomatillos, consider dry roasting them on a hot cast-iron skillet without oil. This can give them an even deeper, smoky flavor.

2. Before blending, you can toast the garlic clove in the skillet for a minute or two to mellow its sharpness and add another layer of flavor.

3. If you prefer a milder salsa, you can roast the jalapeños along with the tomatillos. This not only reduces their spiciness but also adds a subtle smoky taste.

4. Experiment with the texture by pulsing the ingredients in the blender instead of blending them continuously. This allows you to control the consistency better, making it as chunky or smooth as you like.

5. For added depth, consider adding a small amount of diced avocado or a pinch of ground cumin before blending. This can enrich the salsa verde’s flavor profile and pair well with other dishes.