Super Easy Salsa Verde

Super Easy Salsa Verde. Pan roasted for extra flavor and pureed with garlic, jalapeno, cilantro and lime juice. Only 7 ingredients!

Super Easy Salsa Verde | chefsavvy.com #recipe #salsa #verde #appetizer #tomatillo #Mexican To me there is no better snack than chips and salsa. They are the #1 reason I love to go to Mexican Restaurants. Well that and the enchiladas.

This Salsa Verde packs a little heat and tons of flavor thanks to the tomatillos. Tomatillos are mildly sweet and slightly more sour than a regular red tomato. The tomatillos can be eaten raw or boiled but I prefer them roasted.

This Salsa Verde is so simple to make. Just tomatilllos, jalapeno and onion roasted in a pan and pureed with garlic, lime juice and cilantro.

Super Easy Salsa Verde | chefsavvy.com #recipe #salsa #verde #appetizer #tomatillo #Mexican This salsa is great for dipping or serving alongside chicken or steak. I love to serve this salsa with my homemade tortilla chips.

I took the seeds out of the jalapeno to keep the salsa semi mild. You can keep the seeds in for a spicier salsa.

Super Easy Salsa Verde | chefsavvy.com #recipe #salsa #verde #appetizer #tomatillo #Mexican To get the husks off of the tomatillos I like to soak them in a large bowl of luke warm water. This helps to peel the husks and gets the stickiness off of the tomatillos.

Super Easy Salsa Verde | chefsavvy.com #recipe #salsa #verde #appetizer #tomatillo #Mexican This salsa is super easy to make and fool-proof. Add the tomatillos, jalapeno and onion to a large skillet with 1 teaspoon olive oil. Saute until caramelized on the outside flipping halfway. Add to a blender along with the rest of the ingredients and blend. Place in the refrigerator to cool.

Best of all this salsa can be made in 10 minutes!

Super Easy Salsa Verde | chefsavvy.com #recipe #salsa #verde #appetizer #tomatillo #Mexican This salsa is so easy to make and tastes way better than store bought! Serve this tonight alongside my Classic Margarita!

5.0 from 2 reviews
Super Easy Salsa Verde
 
Prep time
Cook time
Total time
 
Super Easy Salsa Verde. Pan roasted for extra flavor and pureed with garlic, jalapeno, cilantro and lime juice. Only 7 ingredients!
Serves: About 2 cups
Ingredients
  • 1 teaspoon olive oil
  • 1½ pounds tomatillos, husks removed
  • 1 jalapeno
  • ¼ of a medium onion
  • 2 garlic cloves
  • ½ cup cilantro
  • 1 tablespoon lime juice
Instructions
  1. Add olive oil, tomatillos, jalapeno and onion to a large skillet. Saute on high heat until caramelized on both sides, about 3-4 minutes.
  2. Transfer to a blender or food processor and add in garlic, cilantro and lime juice. Blend until combined. (You may have to do this in two batches).
  3. Place in the refrigerator to chill.
Notes
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

 

 

 

 

Comments

  1. says

    Oooh, I’ve never tried to make my own salsa verde! I don’t make enough Mexican or Tex-Mex style food at home but I’m not sure why since I love it so much. I’ll definitely need to give this a try!

  2. jenna says

    yummmmmm! ive never used tomatillos yet…. are they sweeter than regular red tomatoes? also how long could this keep fresh in the fridge? cant wait to try this!

    • says

      Hi Jenna,

      Yes they are a bit sweeter than regular red tomatoes. The salsa will keep in the fridge for up to 2 weeks. Hope you enjoy!

      Thanks,

      Kelley

  3. Nichole says

    This salsa has the perfect mix of acidity and heat (we did leave the seeds in the jalapeno) and was absolutely perfect over our cheese & avocado omelettes this morning. I roasted the tomatillos, onions, jalapeno and garlic – because I was roasting squash for soup – instead of charring them up on the stove top. yummmm!

    • says

      Hi Melissa!

      I actually have not tried canning this recipe before so I wouldn’t be able to recommend it. Sorry!

      Thank you!

      Kelley

    • says

      Hi Stacie!

      So glad you like it! I have not canned this before so I can’t say for sure. I have researched this a bit and don’t think there would be enough acidity to safely can this.

      I hope this helps! Thank you!

      Kelley

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