Mexican Salsa Verde Recipe
Salsa verde is a type of green salsa which you will find at virtually any Mexican restaurant, lunch counter or sidewalk taco cart; you are more than likely already familiar with this salsa. While it is a popular variety of salsa, it is not one, which many of us make at home, at least not in the United States.
However, the ingredients to make this wonderful salsa right in your own kitchen are widely available, so there is nothing stopping you from making this terrific Mexican salsa verde recipe and enjoying it on chips, tacos, really anything that you would have any type of salsa with. With a recipe as good as this one, you will definitely want to find more uses for salsa as well.
Salsa verde is made from tomatillos, a fruit which is a member of the nightshade family like tomatoes, to which they are closely related. While they were once rare in US grocery stores and produce markets, they can now be bought fresh almost everywhere. One note here: although you can also find canned tomatillos, do not use them for this recipe. The flavor of fresh tomatillos is so far superior to the canned variety that there is absolutely no reason not to go with fresh fruit for this recipe.
Like many of our salsa recipes this one requires very few ingredients because all the flavor comes from the main ingredient, in this case the tomatillos, plus in this case the onion, cilantro, jalapeño, lime, sugar and salt added to enhance that love tomatillo flavor.
Broil the tomatillos while keeping a close eye on the broiler, because you do not want them to burn, and then use a food processor or blender to combine the ingredients and go for a texture you want, anywhere between chunky and smooth. If you do not have a food processor or blender you can use a potato masher or even a fork to mash the salsa verde, although this will call for considerably more elbow grease than simply pressing a button!
- 8 tomatillos
- 1 medium white onion, chopped
- ½ cup cilantro, chopped
- 1 small jalapeno seeded and roughly chopped
- juice of 2 limes
- a pinch of sugar
- salt, to taste
- The best salsa verde is always made with oven-roasted tomatillos, so begin by cutting your tomatillos in half (after removing their papery husks, of course) and broiling them cut side down on a foil lined pan until their skins begin to char, about 6-7 minutes.
- You can broil both sides if you prefer.
- The rest is pretty easy (assuming you have a food processor or a blender handy, that is).
- Pulse your ingredients other than the salt until smooth, season with salt to taste and pulse once more before refrigerating.
- Although you can serve the salsa right away and there’s nothing wrong with that, you’ll find that your salsa takes on a much better flavor once you’ve given it at least a few hours for its flavors to come together – though with a Mexican salsa verde recipe which is as good as this one, it can be pretty tough to wait.
Salsa verde, that typical south of the border sauce or condiment, goes delightfully with all kinds of things, whether you try it with chicken or meat, add some to tacos or fajitas, try it with a salad, or even take inspiration from this photo and serve it with shrimp. Made from tomatillos, lime, jalapeño, cilantro and more, this recipe is so easy because you just have to broil the tomatillos and then combine them with the other ingredients to make the finished sauce. The flavor is amazing and fresh, and you will definitely want to make this again.
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