Tomatillo Salsa Verde. Photography Credit: Elise Bauer Growing up we always had a choice of two kinds of salsa—a red tomato salsa which we made from scratch, and a salsa verde, or green salsa, which we. Keep scrolling for our Tomatillo Salsa Secret! There are some foods (like salsa!) that are so commonly bought in a jar, you forget just how simple they are to make at home.

The best salsa verde is made with roasted tomatillos, peppers, onion and garlic! Smoky, a little spicy, slightly sweet, and perfect with salty chips! Place the tomatillos, jalapeño, serrano pepper, and garlic into a baking dish. You can cook Tomatillo Salsa Verde using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Tomatillo Salsa Verde

It's 1 1/2 lb of fresh tomatillos.
Prepare 6 of whole garlic cloves, peeled.
It's 1/2 of onion, chopped.
Prepare 1 cup of fresh cilantro.
Prepare 2 of jalapenos, stems removed and deseeded.
Prepare 1 of lime, juice and zest.
You need 1 tbsp of cumin powder.
You need 2 tsp of honey.
You need 1 tsp of sea salt.

The avocado salsa verde doesn't seem to taste as well after being frozen, so I only freeze the regular salsa verde. I use it in a baked chilaquiles verde breakfast casserole, enchiladas verde, and as a base for tomatillo chicken chili in winter. One of my favorite ways to use it is to add chopped green olives to it, a green olive salsa verde. A homemade green sauce can transform eggs, slow cooker carnitas , and enchiladas into something otherworldly- so getting good at whipping up this beauty opens up loads of instant possibilities.

Tomatillo Salsa Verde instructions

Preheat broiler to high..
Remove the papery husk and rinse well. Cut in half, put cut side down on a baking sheet, add garlic cloves. Place pan under broiler for 5-7 minutes, to lightly blacken the skin. Allow to cool for a couple minutes..
Put the tomatillos, garlic, onion, cilantro, jalapenos, lime juice and zest, cumin, honey and salt into a mixer on high speed until all ingredients are finely chopped and mixed..
Store in refrigerator. Makes about 3 cups..

However you use it ‒ to brighten tostadas and tacos, smother enchiladas and burritos or serve with chips ‒ salsa verde looks vivid and tastes refreshing. Traditionally made with mild, but tangy tomatillo peppers, the sauce also works with mild Anaheim peppers, hot poblanos or jalapenos, and very. Growing up here in Texas, we know our salsa. And at Mexican restaurants, there is typically served both red salsa and green salsa. As much as I love traditional red salsa, I equally loved the salsa verde.