Salsa Verde

Course: Appetizer

Cuisine: Mexican / TexMex

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings:

Calories: 14kcal

Author: Kris Longwell

Salsa Verde is a green salsa that can be as spicy or as mild as you desire. So fresh, simple, and just delicious. And it comes together in about 15 minutes!

Print Recipe

Equipment

Grill pan
Blender or food processor

Ingredients

1 lb tomatillos outer husk removed
1 serrano pepper or 2 for medium heat, 3 for spicy
2 cloves garlic minced
¼ cup cilantro fresh, chopped
1 teaspoon Kosher salt heaping
¼ cup yellow onion finely chopped

Instructions

Turn your grill to medium-high heat.
Place the husked tomatillos and pepper(s) on a grill rack. Place over direct heat on the grill and roast, turning occasionally, until browned and lightly charred in places, about 8 minutes.
Use a pair of tongs to transfer the roasted tomatillos to a blender. Use a small knife to cut away the stem of the pepper(s) and cut them in half, removing the seeds and ribs. Place the pepper(s) with the tomatillos in the blender.
Add the minced garlic, cilantro, and salt. Purée until smooth, about 30 seconds to 1 minute.
Serve warm, or cover and chill and then serve chilled or at room temperature.

Video

Notes

Tomatillos can be found in the produce section of most well-stocked supermarkets or at produce markets. Tomatillos are a critical ingredient for salsa verde. If you can't find fresh, then we recommend purchasing bottled or canned green salsa (or preferably salsa verde or verde sauce) that can be found in the Hispanic section of most markets.

One serrano pepper (roasted) will produce a mild salsa. Two peppers: Medium. Three or more: Spicy. Jalapenos (fresh or pickled) can be substituted. See the blog post for exact measurements if using jalapenos.

This salsa is great served room temperature or chilled, but we really love it served warm.

The salsa will keep covered in the fridge for up to 10 days and it freezes beautifully for up to 2 months.

Nutrition