Salsa verde is a zesty green sauce that is a staple in Mexican cuisine. Its bright flavors and fresh ingredients make it the perfect accompaniment for a variety of dishes. Whether you’re looking to enhance your tacos, serve as a dip with chips, or drizzle over grilled meats, this salsa verde recipe is sure to become a favorite in your kitchen. Let’s dive into the ingredients and steps to create this flavorful sauce!
Ingredients
- 1 pound tomatillos, husked and rinsed
- 1-2 jalapeños, stemmed and halved
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 1-2 cloves garlic, minced
- 1 tablespoon lime juice
- Salt to taste
- 1/2 teaspoon ground cumin (optional)
Servings and Cooking Time
This salsa verde recipe makes approximately 2 cups of salsa, enough for about 8 servings. Preparation time is about 10 minutes, with an additional cooking time of 10 minutes.
Nutritional Value
Per serving (1/4 cup):
– Calories: 30
– Protein: 1g
– Carbohydrates: 6g
– Dietary Fiber: 2g
– Sugars: 1g
– Fat: 0g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Place the tomatillos and jalapeños on a baking sheet.
- Roast in the oven for about 10 minutes, until slightly charred.
- Remove from the oven and let cool for a few minutes.
- In a blender, combine the roasted tomatillos, jalapeños, and onion.
- Add the fresh cilantro and minced garlic to the blender.
- Pour in the lime juice and season with salt.
- Blend until smooth, adjusting the consistency with water if needed.
- Taste and adjust seasoning, adding cumin if desired.
- Transfer the salsa verde to a bowl and serve immediately, or refrigerate for later use.
Alternative Ingredients
You can easily adjust the heat level by using different peppers; for a milder salsa, opt for green bell peppers instead of jalapeños. Fresh lemon juice can be substituted for lime juice for a different flavor profile.
Serving and Pairings
Salsa verde pairs wonderfully with tacos, grilled chicken, fish, or as a dip for tortilla chips. It can also enhance the flavor of burritos and quesadillas, making it a versatile addition to your meals.
Storage and Reheating
Store leftover salsa verde in an airtight container in the refrigerator for up to one week. It can also be frozen for up to three months. Thaw in the refrigerator before serving again, and enjoy it chilled or at room temperature.
Cooking Mistakes
- Overroasting the tomatillos can lead to a bitter flavor.
- Not adjusting salt can result in bland salsa.
- Skipping the lime juice can make the salsa taste flat.
- Using dried herbs instead of fresh can diminish flavor.
- Not blending long enough may leave the salsa chunky.
Helpful Tips
- Use ripe tomatillos for the best flavor.
- For added depth, try adding a pinch of sugar to balance acidity.
- Experiment with different herbs like parsley or basil for a unique twist.
- Serve with a sprinkle of crumbled queso fresco for added texture.
FAQs
Can I make salsa verde ahead of time?
Yes, salsa verde can be made a day in advance. Store it in an airtight container in the refrigerator to allow flavors to meld.
Is salsa verde spicy?
The spice level depends on the type and amount of peppers used. You can control the heat by adjusting the jalapeños.
What dishes can I pair with salsa verde?
Salsa verde is versatile and pairs well with tacos, grilled meats, seafood, and as a dip for chips.
Can I use canned tomatillos?
While fresh tomatillos are recommended for flavor, canned tomatillos can be used in a pinch; just drain them well before use.
How long does salsa verde last?
When stored properly in the refrigerator, salsa verde can last about one week. It can be frozen for up to three months.
Conclusion
Salsa verde is a vibrant and delicious addition to any meal, providing fresh flavors and a touch of spice. With its simple preparation and versatile uses, this recipe is sure to impress your family and friends. Enjoy your homemade salsa verde as a delightful condiment that brings your dishes to life!
Salsa Verde
Ingredients
- 1 pound tomatillos husked and rinsed
- 1-2 jalapeños stemmed and halved
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped onion
- 1-2 cloves garlic minced
- 1 tablespoon lime juice
- Salt to taste
- 1/2 teaspoon ground cumin optional
Instructions
- Preheat your oven to 400°F (200°C).
- Place the tomatillos and jalapeños on a baking sheet.
- Roast in the oven for about 10 minutes, until slightly charred.
- Remove from the oven and let cool for a few minutes.
- In a blender, combine the roasted tomatillos, jalapeños, and onion.
- Add the fresh cilantro and minced garlic to the blender.
- Pour in the lime juice and season with salt.
- Blend until smooth, adjusting the consistency with water if needed.
- Taste and adjust seasoning, adding cumin if desired.
- Transfer the salsa verde to a bowl and serve immediately, or refrigerate for later use.
