Tomatillo salsa is a green salsa that originated in Mexico versus tomato salsa. Tacos, enchiladas, fajitas, and chimichangas are typically served with salsa verde.
Actually, it is the same salsa except it is roasted, which provides a smoky flavor to the otherwise tangy salsa. There are many ways to make this recipe and the results are fantastic, whether you prefer smoky flavor, something charred on the sides, or even a slightly charred outside.
Add all the ingredients in a food processor and blitz for a few seconds and you’re ready to go. You can store Salsa Verde for up to 2 weeks in the refrigerator and then add it to other dishes for a quick green punch. Next, we’ll give you our recipe for Salsa Verde.
What are the Ingredients?
They should be green and firm. The word tomatillos means little tomato in Spanish, but they actually have a different taste to normal red tomatoes. Furthermore, they are covered in a husk that needs to be removed prior to eating or roasting.
You can omit this ingredient if you want a mild salsa, but you can also double up the jalapeno seeds if you want it to be extra hot.
Yellow Onions and Garlic
These ingredients will greatly enhance the flavor of the salsa, so don’t leave them out.
Generally, you will need at least quarter a cup, but depending on how much you love it or dislike it you can adjust the amount to taste you desire.
You must not neglect to add salt to your recipe. It will bring the salsa’s flavors out and keep it from tasting too dimensional.
By adding sugar, the tart and acidic flavors will be balanced.
A squeeze of lemon juice will add a subtle punch to the recipe, and freshen it up.
Using this water will help thin out your Salsa Verde, so that it will be easier to serve as a dip. You can make it a little chunkier if you are serving it as a topping.
Quantity of the ingredients
- One and a half Tomatillos
- One and half cup white onion, chopped
- Garlic – two gloves
- Two cups of cilantro leaves
- One tablespoon of lime juice.
- Two jalapeno peppers
The Making of Salsa Verde
Start by turning on the broiler. Adjust the rack on the oven bottom so it’s 4 inches below the broiler element, then preheat the broiler to high.
Next, roast the tomatillos and jalapeno on a baking sheet while putting them in the oven for about 5 minutes, or until they look charred on top. Watch everything carefully as they may char very quickly.
Cook them until they are all charred on all sides. Rotate them to the other side and roast them until they are done. This should take about 5 minutes.
When you are ready, put all the ingredients into the food processor. Then add cilantro, onions, garlic, salt, water, lime juice and tomatillos along with the peppers you sliced into half and removed the seeds to the processor.
Blitz it until it’s a coarse texture. Add more water if necessary, and then mix well to form the coarse puree you like. Serve warm over your favorite snack or refrigerate to use later.
I think we all enjoy a nice and delicious dip, especially on those boring days in the house doing nothing. You can make this salsa with tacos, or fajitas, or even fries. Make the most of the time spent with friends and family with this homemade Salsa Verde recipe!