Salsa Verde Mexicana
Homemade Salsa Verde Mexicana is very simple to make with easy to find ingredients - all you need are tomatillos, garlic, onion, jalapeño, serrano, and cilantro. This tomatillo salsa is fresh, tangy, and slightly spicy.
Servings: 2 to 3 cups
Ingredients
- 3 cups water
- 8 tomatillos husks removed and rinsed
- 3 serrano or jalapeño pepper stemmed and roughly chopped
- 2 garlic cloves
- ¼ onion chopped
- 1 handful cilantro (optional)
- ½ teaspoon salt
Instructions
- Boil tomatillos for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
- Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
- In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro (if using), and salt and blend for about 1 minute.
- Salsa should be chunky. Add more salt if needed.
Video
Notes
- I do not recommend substituting green tomatoes for this recipe.
- Like it spicy? Use serranos
- Like medium salsa? Use jalapeños
- Extra mild. You can remove the seeds and ribs of the peppers if you want to reduce the heat of the salsa.
- Tip: Bring salsa to a light simmer and cook the salsa for 8 to 10 minutes. Cooking the salsa helps remove the natural pectins in the tomatillos and keep your salsa from clumping up when refrigerated.
- Leftovers: This salsa verde will keep well in the refrigerator, covered, for at least 1 week.
Nutrition
Serving: 1cup | Calories: 60kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 437mg | Fiber: 3g | Sugar: 7g | Vitamin A: 516IU | Vitamin C: 43mg | Calcium: 26mg | Iron: 1mg