Salsa Verde

Mexican Salsa Verde
iodrakon / Getty Images Plus
Ratings (19)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 3 Cups (Serves 4-6)
Nutritional Guidelines (per serving)
751 Calories
58g Fat
17g Carbs
38g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.

Ingredients

  • 12-15 tomatillos, husks removed, quartered
  • 5 cloves of garlic
  • 1 medium white or yellow onion, skin removed, coarsely chopped
  • 1 bunch cilantro
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1 jalapeno, seeds removed
  • 3 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
  • 1 tablespoon lime juice

Steps to Make It

Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency.

Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.