Salsa Verde (Mexican)

Name: Salsa Verde (Mexican)
Cook time: 21 min
Total time: 21 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 10 medium Tomatillos, husked and rinsed; 2 1/2 Serrano Chiles, stemmed; adjust to heat preference; 1/4 medium White Onion, roughly chopped; 1 cloves of Garlic; 1/2 cups Cilantro, leaves and tender stems, packed; 1 tsp Salt, fine; to taste; 0.4 cups Water, as needed for desired consistency; 1 tbsp Lime Juice, fresh; optional; to taste

Bright, tangy and slightly smoky, this classic Mexican salsa verde showcases the vibrant flavor of tomatillos balanced with fiery serrano chiles and fresh cilantro. Quick to make and endlessly versatile, it livens up tacos, grilled meats, eggs, or a simple bowl of chips.

Bright, tangy and slightly smoky, this classic Mexican salsa verde showcases the vibrant flavor of tomatillos balanced with fiery ... Show more

Traditional Mexican Recipe

Health Grade

S · Outstanding

Rating

4.5

Time

20 min

Price

0,77 €

Calories

52 kcal

vegan

low calorie

healthy

nutritious

quick

easy

Method

Heat the broiler

Set an oven rack about 4 to 6 inches below the heat source and preheat the broiler on high. Line a small baking sheet or pan with foil if you want easier cleanup.

Wash the produce

Peel the papery husks from the Tomatillos, then rinse them well to wash off their sticky coating. Rinse the Serrano chiles and the Cilantro under cool water too, then shake or pat everything dry.

Prep the aromatics

Trim the stems from the serranos. Peel the White onion and cut off about a third of it, then roughly chop that piece. Peel the Garlic. If you want a milder salsa, slice the chiles open and scrape out some or all of the seeds before cooking.

Broil until blistered

Spread the tomatillos, serranos, onion, and garlic on the prepared pan in a single layer. Broil for 5 minutes, then turn everything over and broil for 3 to 5 minutes more, until the tomatillos are softened and blistered, the chiles have a few charred spots, and the onion and garlic look tender.

Blend the salsa

Transfer the broiled vegetables and any juices on the pan to a blender. Add the cilantro, Salt, Water, and lime juice if you'd like a brighter finish. Blend until the salsa is as smooth or as textured as you like, stopping to scrape down the sides if needed and adding a little more water only if it seems too thick.

Taste and adjust

Taste the salsa and adjust with a little more salt or lime juice if it needs it. You want it lively and punchy, with enough seasoning to balance the tang of the tomatillos and the heat of the chiles.

Serve it up

Pour the salsa verde into a bowl or jar and serve it warm, at room temperature, or chilled. Spoon it over tacos, grilled meat, eggs, or simply set it out with chips.