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.
- 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)
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!
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.
Calories: 27kcal | Carbohydrates: 5g | Sodium: 2mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 9.5mg | Calcium: 9mg | Iron: 0.4mg