Salsa Verde
A tangy and flavorful green salsa recipe, perfect for serving with chips or using as a taco topper! Customize this salsa by adding more or less heat, and using more or less cilantro and lime juice. It comes together in about 5 minutes after you've roasted the veggies!
Servings: 8 servings
Calories: 33kcal
Equipment
Ingredients
- 1 1/2 pounds tomatillos
- 1 serrano pepper or jalapeno (use more or less, depending on desired heat)
- 1/2 cup yellow onion diced
- 1/2 cup cilantro chopped
- 1 clove garlic minced
- 1 teaspoon sea salt more or less, to taste
- 2 tablespoons lime juice fresh squeezed
Instructions
- Preheat the oven to broil on high.
- Remove the tomatillos from the outer husk, and place on a baking tray. Add the pepper to the tray along with tomatillos.
- Roast the vegetables for about 5 minutes, until they have begun to char. Flip the vegetables, and cook the other sides for an additional 5 minutes.
- Place the roasted vegetables in a food processor bowl, along with onion, garlic, cilantro, salt and lime juice. Process until the desired texture is reached (not super smooth, but green salsa tends to be less chunky than red salsas).
- Taste the salsa, and adjust the salt and lime juice. Also test the salsa for heat. Remember that the oils from the peppers will continue to intensify as the salsa cools, so don't worry if it isn't as hot as you'd like it right away.
- Refrigerate salsa to cool or until ready to use.
Video
Notes
Store leftovers: Refrigerate leftovers in an air tight container for up to 7 days.
Can you freeze salsa verde? This salsa freezes well. Freeze salsa in an airtight container for up to 3 months, and then allow to defrost on the counter for about 2 hours prior to serving. I like to add fresh chopped cilantro to salsa that has been frozen to give it a fresh taste.
How long does salsa verde last? This salsa stays fresh in the refrigerator for about a week.
Is salsa verde spicy? Yes or no, you decide! That’s the beauty of making condiments like salsa at home. If you prefer a more mild salsa, scrape the seeds and white pith out well before using the chile. The heat is concentrated in those parts of the chile. You can also add more or less chile to vary the heat.
Is green enchilada sauce the same as salsa verde? No, it is not. Enchilada sauces have a broth and a thickener. If you’re looking for a delicious green enchilada sauce, hop on over to this Pipian Verde recipe (also called green mole or pumpkin seed enchilada sauce).
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 174IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg