Serrano Verde. This serrano salsa verde is extremely versatile, but it's especially good with beef. When I recently ordered a taco al carbon at one of favorite Mexico City taquerias, the server brought out the usual array of table salsas. There was a tart, bright-red salsa chunky with fresh onions and cilantro.

This easy salsa verde recipe also utilizes all natural ingredients, so it tastes garden fresh. This recipe uses fresh tomatillos, serrano peppers, onion, and garlic, roasted in olive oil, and pureed with cilantro for a smooth finish. For the fresh chile pepper, choose between a jalapeño or serrano. You can cook Serrano Verde using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Serrano Verde

You need 1 tsp of Vegetable Oil.
It's 1 of White onion sliced.
You need 3 clove of Garlic.
Prepare 10 of Serrano Chiles (stemless).
Prepare 1/2 bunch of Cilantro (stemless).
Prepare 3/4 cup of Water.
You need 1/2 tsp of White Vinegar.
It's 1/4 tsp of Cumin.
It's 1/2 tsp of Salt.

Jalapeños will be milder and serranos spicier, so go with your desired spice level. Regardless of which pepper you buy, remove the ribs and seeds in the middle or your salsa verde will be too spicy. This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas Fresh tomato salsa is excellent with just chips and salsa for an appetizer or a perfect compliment to any Mexican dish.

Serrano Verde instructions

Heat vegetable oil in pan and gently brown onions..
Flash cook chiles and garlic cloves on hot flat pan, grill or Comal for 1 minute..
Add all ingredients to blender and pulverized..
Refrigerate, then serve..

Adjust to personal taste with salt, pepper, and ground cumin. This pepper is known in Mexico as chile verde del norte, since it is common in the northern part of that country and virtually unknown in the central and southern regions. It is also one of the most common chiles in the southwestern United States. This vibrant and spicy salsa verde--made with fresh tomatillos, serrano chiles, onion, garlic, and cilantro--was one of the first salsas I learned to make as a newlywed. And it is one of my favorite salsas that I always have in my fridge.