Salsa Verde Recipe: The Ultimate Mexican Green Salsa
The best salsa verde recipe made with tomatillos and serrano peppers. Serve it up as a table sauce, hot sauce, or as a salsa with tortilla chips. This is the ultimate green salsa.
Servings: 8
Calories: 27kcal
Ingredients
- 1 pound tomatillos
- 2 serrano peppers (or use jalapeno peppers for a milder salsa verde)
- 3 garlic cloves chopped
- 1 small red onion chopped
- 1/2 cup chopped fresh cilantro
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice (about 1 small lime)
- Salt to taste (I use a teaspoon of sea salt)
Instructions
- Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
- Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
- Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
- Remove and transfer to a food processor or blender.
- Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!
Video
Notes
Heat Factor: Mild-Medium. You'll get a bit of a kick from the serrano peppers. For a milder version, use jalapeno peppers.
Makes about 2 cups. Calories calculated without tortilla chips.
You can adjust the thickness of the salsa with a bit of water.
Should last a week sealed in the refrigerator.
Nutrition
Calories: 27kcal | Carbohydrates: 5g | Sodium: 2mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 9.5mg | Calcium: 9mg | Iron: 0.4mg