Salsa Verde

Story by Natalie
Salsa Verde
Tap any image to pin it.

Welcome to the summer of 2018. This will be the summer that you learn how to make salsa verde. Ready?

To make or to buy: that is the question.

It’s probably easier to buy salsa verde in a jar or in a tub than to make it from scratch at home, but this is one of those times when homemade is better and so worth it. Loaded with fresh ingredients like onions, jalapeños, garlic, cilantro, and tomatillos, salsa verde is the perfect addition to any meal.

Salsa Verde

Here are a few dishes we like to add salsa verde to:

Chicken
Scrambled eggs
Quesadillas
Steak
Tacos
Salmon

Salsa Verde

What is the difference between salsa and salsa verde?

I’m glad you asked. There really isn’t a huge difference in preparation between red salsa (salsa rojo) and green salsa (salsa verde). For this reason we’ve used the same method for our homemade restaurant style salsa for this verde recipe. The major distinction between the two is that red tomatoes are swapped for green tomatillos, changing the flavor immensely.

Are you familiar with tomatillos? Tomatillos are a small fruit hidden in a green husk. When ripe they turn a greenish-yellowish color and are delicious for so many different kinds of salsas. 

Salsa Verde

What are the ingredients in salsa verde?

The only things you need for this salsa verde recipe are onions, jalapeños, garlic, cilantro and tomatillos. The flavor really comes from the method. Yes, you can toss everything raw into a blender and go for it, but we like the smokey flavor that comes from charring the skins of the tomatillos.

Fortunately for you, all of the necessary ingredients for this salsa verde are currently in season and can be found at any grocery store of farmer’s market! So what are you waiting for? Follow our easy recipe for the best salsa verde and start putting it on everything, ASAP!

Salsa Verde

Salsa Verde

Serves 8

Ingredients

2 tbsp vegetable or canola oil
10-12 medium sized tomatillos
1 large white onion, cut in half
4 large garlic cloves
1-3 jalapeños, depending on how spicy you like it
1 tsp salt
1 bunch cilantro, stems removed

Method

  1. In a large pot heat oil over high heat. Crowd tomatillos, jalapeños, half of the white onion and garlic in a single layer in pan. Allow to cook on high without turning until vegetables are charred. Turn over and repeat on other side.
  2. Once completely charred, about 3-5 minutes on each side, reduce heat to low and cover pot with a lid. Allow to simmer with lid on for 15 minutes. Once cooked remove from heat and allow to cool completely.
  3. In a food processor add charred vegetables starting with only 1 jalapeño. Add in cilantro, salt and other half of the white onion. Blend on low until desired texture is achieved. If not spicy enough, add more jalapeño one at a time.
  4. Store for up to 1 week refrigerated in an airtight container.