Salsa Verde
A bright & sour salsa that’s not just a condiment, but the backbone of many Mexican dishes.
By Ethan ChlebowskiDiana Kennedy calls salsa verde the most popular of the Mexican table sauces. It couldn't be easier to make nor more versatile in how it can be used. This is my preferred method for making the salsa.
Ethan Chlebowski
Ingredients
Salsa components
- tomatillos8
- serrano peppers2
- garlic1 clove
- white onions1/4
- cilantroa handful
- saltto taste
Method
Step 1: Roast the vegetables
Preheat the oven to 450 F°/232 C°. Add the tomatillos, serranos, onion, and garlic clove to a baking sheet. Place in the preheated oven and until the vegetables are softened in spots.
Step 2: Blend the roasted vegetables
Remove the skin from the garlic clove. If any serrano or tomato skins are overly blackened, you peel those off before blending. Some skin adds a smokey flavor to the salsa, however.
- Remove the stems from the serrano peppers. Optionally remove the seeds for milder salsa.
Place all the roasted ingredients and the cilantro in a food processor with a sprinkle of salt. Pulse until desired consistency is reached (do not over blend).
Step 3: Taste & serve
Taste it and add more salt as needed. Thin out with water if needed.
- Note: Since tomatillos are acidic it may need more salt than a normal salsa to round out the flavor.
FAQ
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