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. There are actually two kinds of salsa verde: a Mexican one and an Italian one.

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 cook Salsa Verde using 6 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Salsa Verde

Prepare 2 cup of cilantro.
Prepare 1 each of Serrano chile.
You need 1 bunch of Green onions (green and white parts) chopped.
You need 1 lb of Tomatillos(husks removed).
Prepare 2 each of limes(just zest).
It's 2 each of poblano peppers (roasted ).

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 instructions

Put all ingredients in food processor or blender until smooth then enjoy.

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.