Teresa's Recipes
Salsa Verde
A vibrant and zesty Salsa Verde that brings the bold flavors of Mexico to your table! This refreshing blend of tangy tomatillos, spicy jalapeños, fragrant cilantro, and zesty lime juice creates a deliciously versatile sauce that can elevate any dish. Originating from the heart of Mexican cuisine, Salsa Verde is traditionally used as a condiment for tacos, enchiladas, and grilled meats, but it also makes a fantastic dip for tortilla chips. Perfect for summer gatherings or family dinners, this salsa is not only easy to make but also packs a punch of flavor that will keep everyone coming back for more!
Ingredients
- 1 pound, husked and rinsed Tomatillos
- 2, stems removed (adjust for spice preference) Jalapeno peppers
- 2 cloves, peeled Garlic
- 1/2 cup, packed Fresh cilantro
- 1/4 cup, freshly squeezed Lime juice
- 1/2 teaspoon, or to taste Salt
- 1 teaspoon, optional for balancing acidity Sugar
Dietary Notes
- Servings: 8
- Dish Type: Condiment
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 20
- Fat: 0g
- Carbs: 5g
- Protein: 1g
- Sodium: 200mg
- Sugar: 1g
Instructions
- Begin by preheating your oven to 425°F (220°C). Place the tomatillos on a baking sheet and roast them for about 15-20 minutes, or until their skins begin to blister and they soften slightly. This enhances their flavor.
- In a blender or food processor, combine the roasted tomatillos, jalapeño peppers, garlic, cilantro, lime juice, salt, and sugar.
- Blend until the mixture is smooth and well combined. Taste and adjust the seasoning if needed, adding more salt or lime juice to suit your preference.
- Transfer the salsa verde to a serving bowl.
- For the best flavor, refrigerate the salsa for at least 30 minutes to allow the flavors to meld together.
- Serve chilled with tortilla chips, or use it as a topping for tacos, enchiladas, grilled chicken, or fish.
Tips
- For a smoky flavor, you can grill the tomatillos and jalapeños instead of roasting them.
- Feel free to adjust the number of jalapeños based on your heat tolerance; remove the seeds for a milder salsa.
- Salsa Verde can be stored in the refrigerator for up to a week, making it a great make-ahead option for gatherings.