Don't Miss Best Enchilada Sauce Recipe
Feel Free to use red tomatoes and make red salsa or roasted tomato salsa.
Tomatillo Salsa Verde
Tomatillo Salsa Verde or Green Salsa is something that I adore from the bottom of my heart. Homemade Salsa Verde is so much better than what you get in the store-bought jars with added preservatives and all.
All you need are some fresh green tomatoes or Tomatillos, Onions, Jalapenõs, chopped cilantro, minced garlic, salt, sugar, lime juice, and some plain water.
Buckle because we are going to teach you how to make THE BEST Salsa Verde right in your home's kitchen!
What is Salsa Verde?
Salsa Verde finds its origins from Mexico. If you ever wondered what that sour green sauce on your tacos is, it is Salsa Verde and not guacamole.
The secret to this sour taste and also the green color is tomatillos. They are basically tomatoes, but green in color and more sour in taste, but still retain some sweetness to balance it all out.
Salsa Verde is available in many varieties, all depending on how you process its ingredients.
This green salsa is also incredibly versatile, in fact you can even use it on way more things then your regular red salsa.
What do you need to make Salsa Verde?
Salsa is something that is very subjective for everyone. Some like their salsa to be spicy, some like it on the sweeter side, while some really like to crank up its sourness.
But if you are a beginner then it's a good idea to start with the basics. And to get you started we will list out all the Salsa Verde ingredients you would need to make a perfectly balanced salsa!
These green colored fruits are the bread and butter of your Salsa Verde. You absolutely cannot skip over them.
Not only do they give salsa Verde it's distinctive green color but it also forms as the base for the salsa. Before you get started on making your salsa Verde make sure to peel the outer skin or husk of tomatillos. They are unnecessary and you don't need it.
It goes without saying that any self-respecting salsa should have a bit of spiciness in it. While green chillies are always an option to do that for your salsa Verde, we find it a tad bit too spicy for our general taste.
So instead you should use the more agreeable jalapenõs to get the job done instead. If you find even jalapenõs to be too hot for your taste then just remove their seeds to lower their spicy level.
3. Brown Onion or Yellow Onions
Brown onions are known for their strong smell and taste that can make our throat and nose burn. And that's exactly what we need in a Salsa Verde!
Yes, your eyes will probably hurt while you chop these bad boys but we say it's worth the complexity of flavors you'll get in your salsa.
But if you are a person who leans towards more subtle tastes, then you can always stick to the regular white onions.
Unless you are a vampire, you should definitely consider putting this wonderful seasoning in your salsa Verde. Garlic not only gives the salsa a good aroma but it also adds on to its flavour profile. Just make sure you don't put too much of it as you want to taste other things in your salsa Verde, and garlic can really be overpowering if you add too much of it in anything.
5. Fresh green cilantro
Cilantro is a great herb that can add freshness to any salsa. It is especially important for salsa Verde as it keeps up with the green theme of the dish. Make sure that you also include a bit of stem with the leaves when you add cilantro in your salsa, as the stem also carries a lot of flavour. But if you are not a fan of cilantro, which by the way is totally fair, then feel free to reduce it in your salsa verde or even skip it!
Yes, we know that tomatillos are already a bit tart, but can you really get enough of the addicting flavour called sourness? Not to mention, lime also adds a bit of freshness to the salsa verde.
Now while tartness is all nice and good, we do need to balance it out a little. Which is why make sure you add in a few teaspoons of sugar to just make sure your salsa is not totally sour in taste. It will also reduce the acidity of the salsa that comes from tomatillos, giving salsa Verde a very balanced taste.
Salt is the real MVP here. If you want to taste everything, then you need to put in salt. So make sure you don't forget it! And don't add too much salt either. Just enough that it ties up all the flavours together in a nice little package.
Now water is an ingredient that you can use on the basis of what you want. If you want a salsa that can act as a dip or a sauce, then a little bit of water will help thin the salsa out to the right consistency. If you want a thick salsa that can work as a topping, then skip the water.
How to make Salsa Verde?
The advantage of making salsa Verde at home is that you'll get to roast tomatillos and Jalapeños to give your salsa that heavenly smoky flavor. Once you have this roasted version of salsa Verde, you'll never want to go back to the raw one from the grocery store!
1. First thing first, roast your Jalapenõs and Tomatillos. Make sure both the vegetables are washed and dried prior to this. Tomatillos especially should have their husks removed before you roast them.
2. You can use a gas stove's open flame or your barbeque grill to roast them. Alternatively, you can also use your oven. Just preheat it to a bit below broiler temperature and place your jalapenos and tomatillos inside the oven on a baking sheet for 4-6 minutes. Make sure you do both sides!
3. Now you can start slicing up your tomatillos and jalapenos. Just cut them in neat equal halves, no need to dice them to small bits. If you don't want too much spiciness in your Salsa Verde, this is the time you remove the jalapenos's seeds.
4. It's time to use your food processor, or alternatively, your mixer. Add in all ingredients into the processor and give it a spin until it has an in between consistency. You don't want it to be completely smooth, but you don't want it to be too chunky either.
5. Your salsa Verde is now ready. You can either use it immediately or store it away for future use.
How to store Salsa Verde
Just pack it in an air-tight bottle or jar and keep it in the sauce shelf of your fridge. It should last a week.
If you want to preserve your salsa verde for a longer duration then keep the water to a minimum to increase the acidity level of your Salsa Verde.
Salsa Verde is one of the many salsas out there, but it is definitely ranked as among the best. If you are bored of the regular variety of salsa on your nachos, then maybe try switching it up by making your own Salsa Verde at home!
More Mexican Recipes to try
- Authentic Mexican Chicken Tinga (in Slow Cooker)
- Mexican Cauliflower Rice
- Queso Mexican Dip
- Salsa Chicken Meatballs
- Mexican Shredded Chicken Taco
Salsa Verde Recipe
- 1¼ lbs tomatillos husked
- 1 large jalapeno stems removed
- ⅓ cup chopped yellow onion
- ¼ cup chopped cilantro
- 2 cloves garlic minced
- ½ teaspoon salt or, to taste
- 1 teaspoon sugar or, to taste
- 1 tablespoon fresh lime juice
- 3 tablespoon water and more as per desired consistency
- Preheat Broiler. Place the rack about 4-inches below the heat source.
- Place tomatillos and Jalapenõs on a baking sheet. Place in the oven and broil/roast for 4-5 minutes until they turn charred on top.
- Use a pair of tongs to flip the tomatoes and roast until it gets charred on the opposite side. About 3-5 minutes.
- In a food-processor combine chopped onions, chopped cilantro, peppers, tomatillos, 1 Tablespoon Fresh lime juice, ½ Teaspoon salt, and 1 Teaspoon sugar. Add water as per your desired consistency. Pulse until combined. Taste and adjust with more lime juice and salt.
- The Salsa might look too thin to you. But, it will thicken as you store it in the refrigerator. The naturally present pectin in tomatillos will thicken the salsa verde.