Introduction
Salsa Verde is a classic Mexican sauce made with tomatillos, jalapeño peppers, and other fresh ingredients. It’s a versatile sauce that can be used as a dip for chips, a topping for tacos or enchiladas, or a marinade for meats. In this blog post, we’ll show you how to make Salsa Verde at home with this easy recipe.
Ingredients
Here’s what you’ll need to make Salsa Verde for 4 portions:
- 10 tomatillos
- 1 jalapeño pepper
- 1/2 onion
- 2 cloves garlic
- 1/2 cup fresh cilantro
- 1 lime, juiced
- 1 tsp salt
- 1 tsp sugar
Instructions
- Remove the husks from the tomatillos and rinse them under cold water.
- Cut the tomatillos in half and place them cut-side down on a baking sheet. Add the jalapeño pepper (stem removed) and onion (cut into quarters) to the baking sheet.
- Broil the vegetables in the oven for 5-7 minutes, until they are charred and softened.
- Transfer the vegetables to a blender or food processor. Add the garlic cloves, cilantro, lime juice, salt, and sugar.
- Blend the ingredients until smooth. Taste and adjust seasoning as needed.
- Transfer the salsa to a bowl and serve with chips or use as a topping for tacos, enchiladas, or other Mexican dishes.
Variations
- Spicier Salsa: For a spicier salsa, add another jalapeño pepper or a serrano pepper to the mix.
- Roasted Salsa: Instead of broiling the vegetables, roast them in the oven at 400°F for 20-25 minutes until they are softened and slightly charred.
- Avocado Salsa Verde: Add a ripe avocado to the blender or food processor for a creamier, richer salsa.
- Pineapple Salsa Verde: Add fresh pineapple chunks to the blender or food processor for a sweet and tangy salsa.
- Tomato Salsa Verde: Replace the tomatillos with ripe tomatoes for a classic tomato salsa.
Conclusion
Salsa Verde is a delicious and versatile sauce that can be used in a variety of Mexican dishes. This easy recipe is made with fresh ingredients and can be customized to your taste preferences. Try it out for your next taco night or as a dip for your favorite chips!
FAQ
What is Salsa Verde?
Salsa Verde is a green sauce made from herbs, garlic, capers, anchovies, and olive oil. It is commonly used as a condiment for grilled meats, seafood, and vegetables.
What herbs are typically used in Salsa Verde?
The most common herbs used in Salsa Verde are parsley, cilantro, and mint. However, other herbs like basil, tarragon, and oregano can also be used.
Can I make Salsa Verde ahead of time?
Yes, you can make Salsa Verde a day ahead of time and store it in the refrigerator. However, the flavors may intensify and the texture may thicken, so you may need to adjust the seasoning and add a little more olive oil before serving.
Is Salsa Verde vegan-friendly?
Salsa Verde is typically made with anchovies, which are not vegan. However, you can leave out the anchovies or substitute them with capers or olives for a vegan-friendly version.
Can I freeze Salsa Verde?
Salsa Verde can be frozen, but the texture may change slightly. To freeze, transfer the sauce to an airtight container and freeze for up to 3 months. Thaw the sauce in the refrigerator overnight before using.
How long will Salsa Verde last in the refrigerator?
Salsa Verde will last for up to 1 week in the refrigerator if stored in an airtight container.
Can I use Salsa Verde as a marinade?
Yes, you can use Salsa Verde as a marinade for chicken, fish, or vegetables. Simply coat the protein or vegetables in the sauce and let it marinate in the refrigerator for a few hours before cooking.
What dishes pair well with Salsa Verde?
Salsa Verde pairs well with grilled meats, seafood, and vegetables. It can also be used as a dipping sauce for bread or as a topping for bruschetta.
Can I adjust the spiciness of Salsa Verde?
Yes, you can adjust the spiciness of Salsa Verde by adding more or less chili flakes or jalapenos. You can also remove the seeds from the jalapenos for a milder version.
Can I use a blender or food processor to make Salsa Verde?
Yes, you can use a blender or food processor to make Salsa Verde. However, be sure to pulse the ingredients instead of blending them to avoid over-processing and a watery consistency.
