You will love this easy to make salsa verde recipe, it takes minutes to prepare! Serve it as an appetizer for tortilla chips or a topping for your favorite tacos and enchiladas. You can also adjust the spice level, whether you'd like it more mild or on fire.
I love this easy salsa verde recipe! Salsa verde is simply a green salsa. It turns out good every single time and takes minimal effort to make. You only need 10 ingredients to make this salsa.
It makes about 36 ounces of salsa so you can prepare just one batch and have enough at a party. It also stores really well in the fridge.
This is a bit different than tomatillo salsa because all of the ingredients of the tomatillo salsa are cooked first and it also has tomatoes in it. Salsa verde does not have any tomatoes in it.
How To Make Salsa Verde
Start by cooking the tomatillos and poblano pepper in a cast iron skillet. A cast iron skillet is recommended since you'll be getting the pan hot and you don't want to ruin your every day cooking pan. You are looking for char marks on all of it, so the pan should be fairly hot.
Grab a blender (or an immersion blender if you dump everything in a bowl). Add the tomatillos and poblano pepper first, followed by everything else. This is a fairly mild salsa verde, so the recipe calls for you to leave in half the seeds of a jalapeño.
Blend all the ingredients up and you can have this as thick and chunky or as thin as you prefer. It's all preference. I prefer it very thin.
Transfer the salsa to a container with a lid and chill it in the refrigerator. It's best served 24 hours after preparing so the flavors can set in.
More Mexican Recipes
- Strawberry Frozen Margarita
- Skillet White Chicken Enchiladas
- Fish Tacos
- Cream Cheese White Chicken Enchiladas
- Birria Quesa Tacos
- Skillet Enchiladas With Red Sauce
- ½ yellow onion, rough chopped
- 1 ¼ lb tomatillos
- 1 poblano pepper
- 2 jalapeños, stems removed
- 1 serrano, stem removed
- 4 garlic cloves, skins removed
- 1 small bunch of cilantro, just the tops
- ¼ tsp cumin
- 1 tsp salt
- ½ lime, juiced
- Wash all your produce
- Remove the husks from the tomatillos and use a vegetable wash to clean them and rinse with water
- Cook the tomatillos and poblano pepper in a cast iron skillet over medium/high heat until char marks appear on the sides
- Remove the stem and seeds of the poblano pepper
- Remove the seeds from the Serrano pepper
- Leave the seeds of half a jalapeño and discard the rest of the seeds
- Put everything in the blender (alternatively can use an immersion blender or a food processor) and pulse until smooth
- Transfer the salsa verde to an airtight container
- Chill in the fridge (best served after 24 hours)
You can make this salsa spicier by leaving in some of the serrano pepper seeds
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 7Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 65mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.