Salsa Verde {Green Salsa}

Name: Salsa Verde {Green Salsa}
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 cups chicken broth; 13 tomatillos (small to medium size) (peeled and stems removed, rinsed to remove stickiness); 1/2 of a medium size yellow or white onion (peeled and cut into large size pieces); 2 green jalapeno peppers (stem removed, cut in half lengthwise, seeds removed); 4 cloves garlic (peeled and cut in half); 3 dashes dried oregano leaves; 1/3 of a bunch of cilantro; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt (or salt to taste)

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by Nancy

2 Comments

This flavorful salsa verde is a simple dip to serve with tortilla chips and tastes wonderful with Mexican food, scrambled eggs and meat.

Homemade green salsa is tart, tangy and slightly spicy.

It’s wonderful served as a topper on nachos or inside foods like in a burrito or taco.

About this Recipe

To make salsa verde, the ingredients can be raw or cooked.

In this recipe, the ingredients simmer in chicken broth.

Once the ingredients have cooked, they’re blended in a blender or food processor.

Let’s check out the ingredients.

Tomatillos, garlic, onion, jalapeno peppers, chicken broth, cilantro, dried oregano leaves, salt and pepper

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Add the Ingredients to a Pot

Chicken Broth:

Heat a medium size saucepan on medium heat and add chicken broth.

Tomatillos:

Remove the husks and stems from the tomatillos…

…and rinse them to remove the stickiness.

Add the tomatillos to the pot.

Jalapenos:

Cut jalapeno peppers in half lengthwise and remove the seeds.

Be careful not to touch the inside of the jalapenos with your bare hands.

Add the cut jalapenos to the pot.

Onion:

Next, cut the onions into large pieces and…

…add them to the pot.

Garlic:

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

Add the dried oregano to the pot.

Simmer the Ingredients

Simmer the ingredients for 15 minutes and stir occasionally.

The broth should have reduced by about 1/2 or more by now.

Blend

Blend the ingredients with the liquid in a food processor or blender (with a pitcher).

Use caution if using a blender because steam from the hot ingredients may blow the lid off of the blender.

TIPS – Using a Blender to Blend
Hot Ingredients

Use a large ladle to transfer the hot ingredients from the pan into
the blender jar
Add the hot ingredients to a blender jar in batches (not larger
than 1/3 full)
Remove the center piece from the blender lid
Place the lid (minus the center piece) on the blender jar
Cover the lid with a clean towel that’s folded to a size slightly larger
than the lid
Hold the towel over the lid while blending using the lowest setting

Seasonings

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.

Give the salsa a taste test and add more salt to taste.

When enough salt is added, this salsa has wonderful flavor.

Serve

Serve chilled or at room temperature with tortilla chips.

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

Thank you so much for stopping by CCC!

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