Introduction
Salsa Verde is a tangy, vibrant condiment, perfect for tacos, grilled meats, or casual gatherings. This bright, roasted tomatillo salsa, bursting with fresh cilantro, lime, and a touch of heat, delivers a zesty, refreshing flavor with a smooth, slightly smoky texture. Presented in a white ceramic bowl, optionally garnished with fresh cilantro or lime wedges, this Salsa Verde recipe offers a colorful, inviting aesthetic that elevates any spread. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing condiment that brings lively, Mexican-inspired charm to any occasion.
Ingredients
For the Salsa Verde:
- 1 lb tomatillos, husks removed, rinsed
- 1/2 medium white onion, cut into wedges
- 2 jalapeño peppers, stemmed (seeds optional for heat)
- 3 garlic cloves, unpeeled
- 1/2 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1/4 cup water (optional, for thinning)
For Serving:
- Optional: Fresh cilantro, lime wedges
- Suggested Accompaniments: Tortilla chips, tacos, grilled chicken
- Suggested Pairings: Margaritas, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Baking sheet, blender or food processor, tongs, knife, cutting board, measuring spoons, foil
Step-by-Step Process
- Preheat Oven: Preheat oven to 450°F (230°C). Line a baking sheet with foil.
- Roast Ingredients: Place tomatillos, onion wedges, jalapeños, and unpeeled garlic cloves on the baking sheet. Roast for 10–12 minutes, turning halfway, until tomatillos are soft and slightly charred.
- Prep Roasted Ingredients: Let roasted ingredients cool slightly. Peel garlic cloves. For less heat, remove seeds from jalapeños.
- Blend Salsa: In a blender or food processor, combine roasted tomatillos, onion, jalapeños, garlic, cilantro, lime juice, salt, and cumin. Blend until smooth, adding water 1 tbsp at a time if needed for the desired consistency.
- Taste and Adjust: Taste the salsa and adjust with more lime juice, salt, or cumin to ensure a balanced, tangy flavor.
- Chill (Optional): For a cooler, melded flavor, refrigerate the salsa for 30 minutes.
- Serve: Transfer to a white ceramic bowl. Optionally garnish with fresh cilantro or lime wedges. Serve with tortilla chips, tacos, grilled chicken, margaritas, or sparkling water.
Tips for Better Salsa Verde
- Rinse tomatillos thoroughly to remove sticky residue after removing husks.
- Taste the salsa before serving to balance tangy, spicy, and savory flavors; adjust sparingly.
- Roast until tomatillos are soft and slightly charred for a smoky depth.
- Control heat by adjusting jalapeño seeds: keep for spicy, remove for mild.
- Present in a white ceramic bowl to highlight the vibrant green salsa and garnishes.
- Make ahead: Prepare salsa up to 2 days in advance; store in the fridge for optimal flavor melding.
- Use fresh cilantro and lime juice for the brightest flavor.
- Enhance aesthetic: Garnish with cilantro or lime wedges for a fresh, vibrant pop.
Variations and Customization
- Mild Salsa Verde: Use 1 jalapeño or substitute with a milder pepper like poblano.
- Spicy Salsa Verde: Add 1 serrano pepper or 1/4 tsp cayenne to the blend.
- Raw Salsa Verde: Skip roasting; blend raw tomatillos, onion, jalapeño, and garlic for a fresher taste.
- Creamy Salsa Verde: Add 1/4 cup sour cream or avocado to the blender for a creamier texture.
- Tomatillo-Free Salsa Verde: Use 1 lb green tomatoes for a different tangy profile.
- Herbed Salsa Verde: Add 1 tbsp fresh oregano or mint for an aromatic twist.
- Charred Salsa Verde: Broil ingredients for 2–3 extra minutes for a smokier flavor.
- Low-Sodium Salsa Verde: Reduce salt to 1/4 tsp and increase lime juice for flavor.
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 5 days; stir before serving to refresh.
- Freeze in a freezer-safe container for up to 3 months; thaw in the fridge overnight.
- Serve chilled or at room temperature for the best tangy, vibrant flavor.
- Use as a dip, taco topping, or sauce for grilled meats or enchiladas.
- Pair with margaritas or sparkling water to complement the zesty, spicy flavors.
- Present in a white ceramic bowl with garnishes for a vibrant, inviting charm.
Nutritional Information
Based on 8 servings (1/4 cup each):
- Calories: 30 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 6g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 1g
- Vitamin A: 4% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Values vary by ingredient brands and substitutions. Low in calories; nutrient-dense.
Conclusion
This Salsa Verde recipe delivers a tangy, vibrant condiment perfect for tacos or gatherings. It transforms simple ingredients into a Mexican-inspired favorite. Its quick preparation and colorful presentation make it a go-to. The bright, smoky flavors delight with every scoop. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Salsa Verde Recipe: Tangy and Vibrant
Salsa Verde with a tangy, vibrant flavor.
Ingredients
- 1 lb tomatillos husks removed, rinsed
- ½ medium white onion cut into wedges
- 2 jalapeño peppers stemmed
- 3 garlic cloves unpeeled
- ½ cup fresh cilantro chopped
- 1 tbsp fresh lime juice
- ½ tsp kosher salt
- ¼ tsp ground cumin
- ¼ cup water optional
- Optional: Fresh cilantro lime wedges
- Suggested Pairings: Margaritas tortilla chips
Instructions
- Preheat oven to 450°F; line baking sheet with foil.
- Roast tomatillos, onion, jalapeños, and garlic for 10–12 minutes, turning halfway.
- Peel garlic; deseed jalapeños if desired.
- Blend all ingredients until smooth; add water if needed.
- Taste and adjust with lime, salt, or cumin.
- Chill for 30 minutes (optional).
- Serve in a white ceramic bowl with cilantro.
Notes
- Rinse tomatillos well.
- Store in the fridge for 5 days or freeze for 3 months.
- Try a mild or creamy variation.
- Pair with grilled chicken.
