Description
A fresh, tangy, and spicy salsa verde made with tomatillos, serrano peppers, garlic, and onion. Perfect as a dip or a flavorful topping for tacos, enchiladas, grilled meats, and more.
Ingredients
6 tomatillos, husked and washed (about 2 cups)
3 tablespoons chopped onion
1 garlic clove
2 to 3 serrano peppers (or 1 jalapeño pepper)
Salt, to taste
3 cups water
4 tablespoons chopped cilantro (optional)
Instructions
- Bring the water to a boil in a saucepan.
- Add the tomatillos and peppers, then simmer uncovered for 12 to 15 minutes.
- Drain the vegetables, reserving 1/4 cup of the cooking liquid.
- Place the cooked tomatillos, peppers, garlic, onion, and cilantro (if using) into a blender.
- Blend until smooth, adding a little reserved cooking liquid as needed to reach your desired consistency.
- Transfer the salsa to a serving bowl and season with salt to taste.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Use jalapeño peppers instead of serranos for a milder salsa.
Roast the vegetables before blending for a smoky flavor.
Add fresh lime juice for extra brightness.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Boil and Blend
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 5 kcal
- Sugar: 0.5 g
- Sodium: 75 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg
