Salsa Verde Clara quick dinners

Salsa Verde is a bright, tangy, and slightly spicy green sauce made primarily from tomatillos, chilies, and fresh herbs. This classic Mexican condiment adds a fresh burst of flavor to tacos, grilled meats, enchiladas, and more. Whether served as a dip or spooned over your favorite dishes, this homemade salsa verde is easy to prepare and endlessly versatile.

Why You’ll Love This Recipe

• Fresh and Flavorful: The roasted tomatillos and chilies give a tangy, smoky flavor that pairs well with many dishes.
• Quick and Easy: Requires only a handful of ingredients and comes together in minutes.
• Adjustable Heat: Use more or fewer chilies to suit your spice tolerance.
• Versatile: Perfect for dipping, marinating, or drizzling over tacos, eggs, and grilled foods.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds tomatillos, husked and rinsed
• 12 jalapeño peppers or serrano chilies, stemmed (optional: seeded for less heat)
• ½ cup chopped white onion
• 2 cloves garlic
• ¼ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• ½ teaspoon salt, or to taste
• Optional: 1 tablespoon olive oil for richness

Directions

1. Roast the Vegetables: Preheat a skillet or broiler. Roast tomatillos and chilies until they’re charred and softened—about 810 minutes. Turn occasionally for even roasting.
2. Blend: Add the roasted tomatillos and chilies to a blender along with onion, garlic, cilantro, lime juice, and salt. Blend until smooth or leave slightly chunky, depending on your preference.
3. Taste and Adjust: Add more salt or lime juice if needed. For a richer texture, blend in a tablespoon of olive oil.
4. Serve: Let cool slightly before serving. Enjoy warm or chilled.

Servings and Timing

• Servings: 1½ cups
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Creamy Salsa Verde: Add 1 ripe avocado to the blender for a smooth, creamy texture.
• Roasted Garlic Version: Roast the garlic with the tomatillos for a mellow flavor.
• Raw Salsa Verde: Skip roasting and blend raw ingredients for a fresher, sharper taste.
• Add Heat: Use serrano peppers instead of jalapeños for a spicier kick.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in a sealed container or ice cube trays for up to 3 months.
• Reheating: Not typically reheated—best served chilled or at room temperature.

FAQs

What are tomatillos and where can I find them?

Tomatillos are small green fruits with a papery husk, commonly found in Latin American markets or the produce section of major grocery stores.

Can I use canned tomatillos?

Yes, if fresh aren’t available. Drain them before using and adjust seasoning, as canned varieties can be saltier.

Is this salsa spicy?

It can be, depending on the chilies used. Jalapeños are milder than serranos. Seed them for less heat.

How do I thicken my salsa verde?

It naturally thickens as it cools. For a creamier consistency, blend in an avocado or a spoonful of sour cream.

Can I use this as a marinade?

Absolutely. It works well as a marinade for chicken, pork, or shrimp.

What dishes pair well with salsa verde?

Tacos, grilled meats, enchiladas, tortilla chips, eggs, and burrito bowls are all excellent choices.

How long does homemade salsa verde last?

Up to 5 days in the fridge, or 3 months in the freezer.

Can I make it ahead of time?

Yes, and it actually tastes better the next day after the flavors meld.

How do I make it less acidic?

Roasting the tomatillos and adding a small pinch of sugar can help balance the acidity.

What can I substitute for lime juice?

Lemon juice or a splash of vinegar can work in a pinch, though lime is traditional.

Conclusion

Salsa Verde is a fresh, zesty sauce that brings authentic Mexican flavor to any dish. Whether you like it spicy, creamy, or somewhere in between, this simple recipe is easy to adapt and even easier to enjoy. Whip up a batch today and elevate your meals with this vibrant green salsa.

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