Salsa Verde. This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper.
This authentic Mexican salsa verde has a fabulous flavor.
Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Classic Salsa Verde Simple and Delicious.
You can have Salsa Verde using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Salsa Verde
- Prepare 1 of jalepeno or 2-3 serranos.
- It's of Cilantro.
- Prepare 5 of tomatillos.
- It's 2 of garlic cloves.
- Prepare 1/8 of onion.
- Prepare of Salt.
Our Salsa verde recipe is really easy to make and the ingredients are available at almost every supermarket. You can use tomatillos that look like small green tomatoes and are covered in a papery husk or the larger green tomatoes, tomates verdes. The tomatillos in the picture already have the papery husks removed. Salsa Verde originated from Mexico and is a green salsa, usually tomatillo based (unlike a red tomato based salsa).
Salsa Verde step by step
- Wash all peppers and remove husks off tomatillos and wash thoroughly..
- Cut open garlic and chop the tops off the peppers and cut the tomatillos in half..
- Boil peppers+ onion+ garlic until soft.
- Blend them with some salt and some cilantro.
It is usually used as a chip dip or on tacos (I also love it on enchiladas, fajitas, tostadas and chimichangas!). This is a roasted version of green salsa - nothing overly roasted or too far blackened for my liking, just a fair char on two sides. Salsa verde can be prepared in many different ways. It can be made with roasted or raw tomatoes, and it can be combined with many different types of herbs. It can also be very thin or a little bit thicker.