Go green with this vibrant Salsa Verde!
I used to be a strictly red salsa person. Open the jar of Pace medium salsa, dump into a bowl, and start dipping the chips. Addictive? Yes. Exciting for my taste buds? Not so much. It wasn’t until I forgot to say “hold the salsa verde” on an order of enchiladas suizas at a Mexican restaurant that I began to get the allure of enjoying a variety of salsas. Salsa verde is pleasantly different than traditional red salsa, and now I regularly make it—even crave it sometimes—at home.
Salsa verde is Spanish for “green sauce,” which is totally accurate in this case. Many of the main ingredients are, in fact, green. Tomatillos, jalapeño peppers, cilantro, and juice from fresh, bright green limes all contribute to the beautiful color of this salsa. The flavor is bright, intense, and fresh. If you, too, have been in a red salsa rut, salsa verde should be first on your list to try for something new. You won’t regret it!
You will love making salsa verde at home whenever it’s Taco Tuesday or you want a fresh side or topper for your favorite Mexican dish. It’s easy to make, has loads of vibrant flavor, and can be made ahead. Enjoy it on its own or as part of a trio: for instance, salsa verde, red salsa, and a fresh corn salsa is a pretty presentation in addition to being a delicious array for your tortilla chips.
What are tomatillos?
Tomatillos (“toh-mah-TEE-yohs”) are quirky little round fruits belonging to the nightshade family. While their name means “little tomatoes” in Spanish, they are not, in fact, little tomatoes. First of all, they grow a protective, papery brown husk outside of the green sphere that must be removed before cooking or eating. Secondly, they stay fairly firm when ripe, unlike tomatoes, which soften when ripe. Because of this firmer texture, tomatillos are ideal for salsa. In fact, the number one recipe they’re used in (at least in Tex-Mex cuisine) is salsa verde. Their firm texture and earthy but bright flavor make for a delicious base for salsa verde. Roasting them tempers their acidity.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. Stored this way, salsa verde will keep up to 5 days. Always give it a little stir before serving leftovers. Freezing is not recommended. You can make salsa verde ahead and set it in the refrigerator overnight for the flavors to marry; just be sure to cover it tightly.
Serving suggestions
Serve salsa verde as an appetizer, with crisp, fresh tortilla chips. It pairs well with other salsas, like red Salsa and Corn Salsa, for a colorful table. You can also use it to top your favorite enchiladas. I love to use it on Easy Green Chicken Enchiladas. Of course, it’s also delicious on other Tex-Mex mains like chicken tacos, fish tacos, or quesadillas.
Salsa Verde Recipe
Ingredients
- 1 pound tomatillos husked and rinsed
- 2 jalapeño peppers stemmed (remove seeds for less heat)
- 2 garlic cloves
- 5 tablespoons chopped white onion
- 1/2 cup fresh cilantro leaves
- 2 1/2 teaspoons fresh lime juice
- 3/4 teaspoon salt plus more to taste
Instructions
- Set your oven rack about 6 inches from the broiler and preheat the broiler to high heat.
- Place the tomatillos, jalapeño peppers, and garlic cloves on a foil-lined baking sheet. Broil for 5 minutes, then flip and broil for another 5 minutes until the vegetables are charred.
- In a blender, combine the roasted tomatillos, jalapeños, and garlic (squeeze out the garlic flesh), with the chopped white onion, cilantro, lime juice, and salt.
- Blend until smooth or leave a bit chunky by pulsing. Taste and adjust seasoning if needed. Chill before serving with tortilla chips.
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