Salsa Verde

Salsa Verde is muy delicioso!

In other words, Green Salsa is very delicious!

I was buying this by the truck load from my fave ranch market until I decided to start making it myself.

It doubles as green enchilada sauce and makes the best green burritos.

It’s great on scrambled eggs too.

And most importantly, it’s a delicious salsa with tortilla chips, nachos, tacostaco salads, and taquitos.

As I add posts in the future using this recipe, I’ll update this post with the links so you can see some examples of dishes that can be made with this tasty salsa verde (Updated recipes:  One-Skillet Salsa Verde Chicken with Corn).

Thank you so much for stopping by and have a nice weekend!

Let’s check out the ingredients.

Tomatillos, garlic, onion, jalapeno peppers, chicken broth, cilantro, salt and pepper.  Also dried oregano leaves (not pictured).
Here’s how to make it:

Heat a sauce pan on low to medium heat.

Add the chicken broth.

Remove the husks and stems from the tomatillos.

Rinse the tomatillos in water to remove the stickiness.

Then add them to the pan.

Cut the jalapeno peppers in half lengthwise and remove the seeds.

Next, cut the onions into large pieces and….

….add the onions and jalapenos to the pan.

Cut the garlic cloves in half and add to the pan.

Add the oregano and simmer for about 10 to 15 minutes.

Then add all ingredients including the broth to a food processer or blender.

Next add the salt and pepper, and pulse the ingredients a few times.

Add the cilantro.

Pulse about 5 or 6 times, just enough for the cilantro to blend in with the salsa.

Serve chilled or at room temperature with tortilla chips.

Or use as a sauce for enchiladas, taco casserole, or a marinade for meat.

Enjoy!

Print

Salsa Verde

Yield: Serves 4

Ingredients:

13 small to medium size Tomatillos
4 cloves Garlic
2 whole Jalapeno Peppers
½ medium size Yellow or White Onion
3 cups Chicken Broth
1/3 of a bunch of Cilantro
½ teaspoon ground Black Pepper
½ teaspoon Salt (or salt to taste)
3 dashes dried Oregano Leaves

Directions:

Heat a sauce pan on low to medium heat and add the chicken broth. Remove the husks and stems from the tomatillos. Rinse in water to remove the stickiness, and add them to the pan.

Cut the jalapeno peppers in half lengthwise, remove the seeds and add to the pan. Next, cut the onions into large pieces and add to the pan.

Cut the garlic cloves in half and add to the pan. Add the oregano and simmer for about 10 to 15 minutes. Then add all ingredients including the broth to a food processer or blender.

Next add the salt and pepper, and pulse a few times. Add the cilantro. Pulse about 5 or 6 times just enough for the cilantro to blend in.

Serve chilled or at room temperature with tortilla chips, or use as an enchilada sauce, taco sauce, or green burrito sauce. It’s also delicious on top of scrambled eggs or as a marinade.

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2 Responses to “Salsa Verde”

  1. #
    1
    elena — October 21, 2012 at 4:43 pm

    This is just like my mom made it, it’s amazing that I found the same recipe. Thank you! Tomorrow for dinner enchiladas verdes.

    Reply

    • CouponClippingCook — October 21st, 2012 @ 7:07 pm

      Hi Elena, so glad to know that your mom made this recipe too. I just love it. Enchiladas verdes sounds delicious….now that you mention it, I’m craving these now. Have a great week!

      Reply

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