Salsa Verde

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 8 servings

Country of Origin

Mexico

Description

A essential tangy green salsa made from husked green tomatillos, serrano peppers, garlic, onion, and fresh cilantro blended together into a vibrant condiment.

Presentation & How It's Eaten

Served room temperature or chilled in a salsa dish. Drizzled generously over chilaquiles, enchiladas, carnitas, or served with tortilla chips.

Ingredients

• 1 lb (450g) fresh tomatillos, husked and washed clean of sticky residue

• 2–3 serrano peppers, stems removed

• 1/2 white onion, coarsely chopped

• 2 cloves garlic

• 1/2 cup fresh cilantro leaves, packed

• 1 tbsp fresh lime juice

• 1 tsp salt

Step-by-Step Directions

1. Boil Tomatillos: Place husked tomatillos and serrano peppers in a saucepan filled with water. Bring to boil and cook for 5–7 minutes until tomatillos turn pale olive green (do not let them burst).

2. Transfer to Blender: Use a slotted spoon to transfer cooked tomatillos and serranos to blender jar.

3. Add Aromatics: Add chopped white onion, garlic cloves, cilantro, lime juice, and salt.

4. Blend: Pulse until salsa reaches desired texture (smooth or slightly chunky).

5. Cool & Serve: Pour into a bowl, taste and adjust salt, and let cool before serving.

Optional

• Roasted Version: Roast tomatillos, onion, and peppers under broiler or on a dry skillet (comal) for a smoky roasted Salsa Verde Asada.

Cooking Tips

• Don't Overboil: Remove tomatillos as soon as they change color—overboiling makes salsa overly tart and watery.

Nutrition Facts

(Estimated per serving, based on 8 servings)

Calories: ~20 kcal

Total Fat: 0.5g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 290mg

Total Carbohydrates: 4g

Dietary Fiber: 1g

Sugars: 2g

Protein: 1g