Turn any dinner into a fiesta with this traditional Mexican dip: salsa verde.
It’s the perfect pre-dinner snack that’ll stir the taste buds and get them ready for whatever delicious enchiladas, fajitas, or burritos are to come. And don’t be fooled by this salsa verde recipe’s simplicity – it’s teeming with flavor despite only 5 ingredients!
There are plenty of salsa brands on the market, so many of us forget that the iconic dip can easily be made in the comfort of a home kitchen – no special effects needed. Better yet, homemade salsa is without all the preservatives inherent in bottled grocery store varieties and can be tweaked to fit your taste preferences.
This salsa verde recipe is like that of any regular red tomato salsa, only with a green tomatillo base. It’s full of flavor and is very low in calories (or, at least until the bottomless bag of tortilla chips shows up to the party).
There are two sides to this salsa verde recipe: raw and roasted. If you crave a lighter, slushier, zestier, and more verdant salsa, skip the roasting process outlined in the instructions. If you’re looking for richer, more rounded flavor, be sure to roast the tomatillos first.
Salsa Verde Recipe
Makes about 1 1/2 cups
- 1 cup tomatillos, husked and rinsed
- 2 Serrano pepper, stemmed
- 1 jalapeno pepper, stemmed
- Small handful fresh cilantro
- ½ white onion, finely chopped
- Salt to taste
Preheat a broiler. While the broiler heats up, place the tomatillos, Serrano peppers, and jalapeno peppers on a baking sheet. Slide the baking sheet into the broiler and let them char under the heat. This will take about 5 minutes. Turn the tomatillos around and broil the other sides for another 5 minutes.
In a food processor, combine the tomatillos, peppers, their juices, and ¼ cup water and blend until pureed. Next, add in the cilantro and pulse. Transfer to a bowl and stir the onion and salt into the mixture until well combined.
Salsa image via Shutterstock