Salsa Verde

From tacos to quesadillas, salsa verde is used on many dishes in Mexican cuisine. This is an herby, tangy, and spicy salsa that will give a boost of flavor to many of the foods you cook.

Growing up one of the salsas my mom made frequently was salsa verde. She always used fresh ingredients, which is important. We would spoon salsa verde over tacos, quesadillas, tortas, burritos, and eggs. It gave the food a nice bright flavor with a bit of heat. It’s a classic salsa that can accompany many other dishes and it’s very versatile. You can use it on meat, seafood, beans, and of course with tortilla chips.

The main ingredients for salsa verde are tomatillos, chile serrano or jalapeño, garlic, onion, and cilantro. The tomatillos give the salsa a tang and a bit of tart flavor. The garlic gives it some aromatic flavoring, the chile serrano or jalapeño gives it a little spicy heat, and the onion and cilantro gives it a fresh taste.

What are tomatillos?

Tomatillos are small round fruits, similar to tomatoes. The main difference physically is the size and color. Tomatillos are usually smaller than a Roma tomato and are green in color. They usually come with a thin husk on the outer layer, but these are removed when cooking with them. The flavor and texture is also different when compared to a tomato. Tomatillos are more tangy, tart, bright, and firm whereas tomatoes are more juicy, sweet, and soft. The flavor characteristics of the tomatillo is what gives the salsa verde that bright and tart flavor which I love!

Chile Serrano vs Jalapeño?

Chile jalapeño is medium sized green chile with a medium spice level. They seem to be more common and available in most places around the world. These are great in a salsa verde because they provide the spicy heat needed. You can remove the seeds and veins before blending if you prefer a less spicy salsa. The seeds and veins is where the spicy heat comes from in most chiles, with the exception of more mild or sweet varieties like a bell pepper or chile morron or pimiento as it’s called in different regions of Mexico.

The Chile Serrano looks similar to the jalapeño except that it’s a bit smaller and thinner. The spice level is higher than the jalapeño. So if you prefer a spicier salsa verde then this is the chile to use. As with the jalapeño, you can also remove the seeds and veins before blending if you prefer a more mild salsa.

Both the Chile jalapeño and Serrano are have earthy, grassy, and peppery flavors. The main difference is how spicy they are. As mentioned before the Serrano is spicer than the jalapeño. It’s a considerable difference in spice, so if you prefer milder salsas, use jalapeños. If you prefer more spicy salsa, use serranos.

I typically will use both chiles for salsa verde, depending on what’s available or which of the two chiles look to be in good shape. I personally prefer the Chile Serrano because I like spicier salsas, but jalapeño always is just as good.

How much Chile to use?

Depending on how spicy you like your salsa, you can use as many or as little chiles as you want. If you like spicier salsas you can start with one chile jalapeño or serrano with the seeds and veins. If you prefer less spicy salsas you can start with a jalapeño and remove the seeds and veins. You can even start with half a jalapeño with the seeds and veins removed if you want a very mild or not spicy salsa. The amount of chile you add to your salsa is up to you. I don’t get too picky with these kinds of things because everyone has a different tolerance of spice level. So please use whatever quantity of chile you are comfortable with.

How to make Salsa Verde

1. Remove the papery husks from the tomatillos and rinse them with cool water to remove any dirt and some of the sticky layer that the husks leave behind.
2. Rinse the Chile Serranos or jalapeños under a sink with cool water.
3. Add the tomatillos, Chile Serrano or jalapeño, and peeled garlic clove to a medium saucepan or pot.
4. Fill with enough water to cover the ingredients.
5. Bring water to a boil and then reduce to a medium heat and let simmer for about 10 to 15 minutes.
6. Remove the ingredients from the saucepan or pot and transfer to a blender.
7. Add chopped onion and cilantro to the blender.
8. Season with salt and blend.

Tips and Suggestions

1. Blend salsa to desired consistency. If you prefer a chunky salsa, blend at a lower speed, if you prefer a smooth salsa, blend at a higher speed. I prefer a mix of both, so a bit chunky and a bit smooth. I usually blend at a medium speed until I have the preferred texture.
2. When blending start at a low speed and then gradually increase the speed to achieve the consistency you like.
3. Taste for salt and add more to taste if needed.

How to store Salsa Verde

This salsa verde can be stored in the refrigerator for up to 5 days. Please store in an airtight container to maintain freshness.

What to use the Salsa Verde with?

Salsa verde can be used with many dishes. It makes a great salsa for tacos, quesadillas, spooned over tamales, eggs, and in tortas.

This salsa is also good to eat with some tortilla chips or even spooned over some meat or vegetables. You can use it to accompany many of the foods you like!

I hope you enjoy this salsa verde recipe. Please let me know in the comments below if you make it and how it went.

Gracias y Provecho!

Raul

Raul

Salsa Verde

Salsa verde is a classic in Mexican cuisine. It's made with tomatillos, Chile jalapeño or Serrano, onion, garlic, and cilantro. It's herby, tangy, peppery, and can be a little spicy.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 10 people

Course: Salsa

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 lb Tomatillos husks removed and rinsed
• 1 Chile Serrano or Jalapeno stemmed
• 1 Garlic clove
• 2 tbsp White onion chopped
• 1/2 cup Cilantro leaves and upper stems
• Salt to taste

Method

 

1. Place the tomatillos, garlic clove, and the chile Serrano or jalapeño in a medium saucepan or pot. Fill the saucepan or pot with water until the ingredients are covered.
2. Bring the pot of water to a boil and then reduce heat to medium. Let simmer until the tomatillos change color and begin to soften, about 10 to 15 minutes.
3. Once tomatillos are soft and change color, remove all the ingredients from the hot water and let them cool down for a few minutes.
4. Transfer the cooled ingredients to a blender and add the cilantro, onion, and salt to taste.
5. Blend on medium speed until the salsa gets well incorporated.

Notes

1. If you want a spicier salsa, use Chile Serrano. If you want a more mild salsa, use Chile jalapeño.
2. Adjust the spice level of the salsa verde by either removing or leaving the seeds and veins of the chiles. If you prefer a mild salsa remove the seeds and veins of the chiles used. If you prefer a spicy salsa leave the seeds and veins. If you want a medium spice level you can remove some but not all the seeds and veins. 
3. If you prefer spicier salsa, add more chile serrano or jalapeño to taste.
4. Blend salsa to desired consistency. If you prefer a chunky salsa, blend at a lower speed, if you prefer a smooth salsa, blend at a higher speed. I prefer a mix of both, so a bit chunky and a bit smooth. I usually blend at a medium speed until I have the preferred texture.
5. When blending start at a low speed and then gradually increase the speed to achieve the consistency you like.
6. Taste for salt and add more to taste if needed. 
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