Salsa Verde is a staple in every Mexican kitchen. You will be amazed how easy it is to make this salsa which delivers such authentic flavor.
During the last Thanksgiving dinner at one of my good friend’s house, who is from Mexico, I tried this authentic homemade version of Salsa, along with other awesome Mexican feasts and since then I have fallen in love with the taste and flavor of this Salsa. Now that I have her recipe, I literally make it every week, I am so addicted to it!!!
This salsa verde is so fresh, irresistible and authentic that you will never go back to the store bought one! Enjoy it simply with tortilla chips or over your tacos, burritos or eggs.
- 8 Tomatillos, medium size
- 4 Serrano or Jalapeno pepper, keep the stems on (adjust the quantity per your taste)
- 1/2 Onion medium size
- 5 Garlic Cloves
- 1/2 bunch of Cilantro, washed
- 1 teaspoon Black Pepper, adjust per your taste.
- 1 teaspoon Salt, adjust per taste
- 1/2 cup water
- Peel off the husks of the tomatillos, rinse them thoroughly with water to remove the stickiness as much as possible.
- Place a pan or grill over the fire and roast tomatillos and chilies over it. Rotate them every few minutes so that they char evenly. This will take about 15 mins.
- Roast the chilies till they are soft to touch and charred. Roast tomatillos till the bright green color changes to deep green. Keep them aside in a bowl once done.
- While the tomatillos are roasting, take a small pot, add 1/2 cup water, onion, garlic and a pinch of salt to it, bring it to boil. Lower the heat to medium-low and let it simmer for 20 minutes so the onions are cooked. Turn off the heat and let it cool.
- Scoop out onion and garlic, add them to the blender, along with 2 tablespoons of the liquid it was cooked in, reserve rest of the liquid. Add all the remaining ingredients to the blender – cilantro, tomatillos, chilies, salt, and pepper. Blend until it is all uniformly mixed. Use more of the reserved liquid as needed to ease the blending.
- Taste for seasonings, add more salt and pepper if needed. Check the consistency you want for your salsa and add more of the reserved liquid as you need. I usually like my salsa on the denser side, so a couple of tablespoons of the liquid works for me.
- Serve as a dip along with tortilla chips.
- Top it over your tacos, quesadillas, burritos, enchiladas, eggs or chicken.
- Can be used in any recipes that call for salsa verde.
- Do not use Cast iron to roast Tomatillos, it will corrode it after a few uses (learned it the hard way)
- Boiling Method: You can boil tomatillos and chilies in water along with onions and garlic if you do not want to roast them. Remove the tomatillos once it changes the color to dense green. Simmer rest of the ingredients for 20 minutes. I, however, feel roasting intensifies the flavors giving the salsa a bit of an earthy flavor.
- Broil in Oven: You can also broil the tomatillos and chilies in the oven until they are charred. Make a small slit in the tomatillos and chili as you don’t want them popping in the oven. Also, turn them around every few minutes to have even charr on all sides.
- Tomatillos: Use ones that are green and firm and not shriveled up. Always check under the husk. Dark green tomatillos are more tart than the ripe ones.
- Substitute: If tomatillos are not available, you use large green tomatoes. Also, adding some lime juice to the salsa will add some tartness to it.
- Chilies: I like my salsa to be spicy so I usually use 4 serranos and 1 habanero pepper. Word of caution though, even the same types of peppers have a different level of spiciness. I have on occasions used just 2 serranos and sometimes 4 to achieve the same spiciness in the salsa. So start by adding 2 peppers and then add more as you need.
- This salsa stays good in the refrigerator for at least 1 week in an airtight container.