Salsa Verde

Rule of thumb is 1 pepper for every tomato or 2 tomatillos unless you like it spicy, do 1-1. I typically mix habanero’s & jalapeños

Char/smoke peppers, tomato, tomatillos, 4 garlic cloves, 1 small onion until soft. (Don’t over do it or they aren’t useable) in your blender.

You’ll add a small handful of cilantro, a dash of cumin, salt to taste & 1 cup of water (add more if you don’t want it thick) blend until it’s the consistency you like.

You can add chopped onion, cilantro & avocado for an extra flavor.

If using a molcajete, i start with the garlic, add a little water, then i smush the peppers, then tomatoes & tomatillos (remove the skin) add salt to taste, a little water, mix in chopped onion & cilantro.


Nutrition Information:

SERVING SIZE: 2 table spoons

Calories: 10 kcal | Total Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Total Carbohydrate: 2g | Dietary Fiber: 0.5g | Total Sugars: 1g | Protein: 0g

Frequently Asked Questions:

What is Salsa Verde?

Salsa Verde is a tangy and flavorful green salsa made primarily with tomatillos and chili peppers.

It’s a versatile condiment commonly used in Mexican cuisine.

What ingredients do I need to make Salsa Verde?

The basic ingredients for Salsa Verde include tomatillos, chili peppers (such as jalapeños or habaneros), garlic, onion, cilantro, cumin, salt, and water.

How do I adjust the spiciness of Salsa Verde?

The spiciness of Salsa Verde can be adjusted by controlling the amount and type of chili peppers used.

For a milder salsa, use fewer or milder peppers, while for a spicier version, increase the amount or use hotter varieties.

What is the best way to char or smoke the peppers and tomatillos?

Peppers and tomatillos can be charred or smoked over an open flame, such as a gas stovetop burner or a grill, until they are softened and slightly blackened on the outside.

Can I use canned tomatillos instead of fresh ones?

Yes, canned tomatillos can be used as a substitute for fresh ones.

However, fresh tomatillos may provide a brighter flavor and texture.

How long can Salsa Verde be stored?

Salsa Verde can be stored in an airtight container in the refrigerator for up to one week.

It can also be frozen for longer storage.

What are some serving suggestions for Salsa Verde?

Salsa Verde can be served as a dip with tortilla chips, as a topping for tacos, enchiladas, or grilled meats, or incorporated into various recipes to add flavor.

Can I customize Salsa Verde with additional ingredients?

Yes, Salsa Verde can be customized with additional ingredients such as chopped onion, extra cilantro, or diced avocado to enhance its flavor and texture.

Is Salsa Verde gluten-free?

Yes, Salsa Verde made with fresh ingredients is typically gluten-free.

However, it’s essential to check the labels of any pre-packaged or processed ingredients for gluten-containing additives.

Can I make Salsa Verde without a blender?

Yes, Salsa Verde can be made using a molcajete (mortar and pestle) instead of a blender.

Simply follow the same steps, but manually crush and mix the ingredients in the molcajete until the desired consistency is achieved.

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