Salsa Verde {Green Salsa}
Have this homemade salsa on hand at all times.
The taste of homemade green salsa is so good.
It’s slightly tart and tangy from tomatillos, spicy from jalapenos, and even more flavorful when fresh garlic, onion and cilantro are added to the mix.
Adding enough salt is key to bringing out all of these wonderful flavors.
To make salsa verde, the ingredients can be raw or cooked.
If cooked, they can be boiled, roasted in the oven or pan roasted (here’s an example of a pan roasted version; Tomatillo and Green Chili Salsa).
In this recipe the ingredients are simmered in chicken broth.
After the ingredients are simmered together for a short time, they’re blended by using a regular blender (with a jar) or a food processor.
If using a regular blender, it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender. Below are important tips if using a blender for hot ingredients.
I was buying green salsa by the truck loads from my favorite ranch market until I decided to start making it myself.
It’s great to have on hand for so many things.
It doubles as green enchilada sauce and makes the best green burritos (burritos with green salsa rather than a “red burrito” that has red salsa).
It tastes really good on scrambled eggs (what a great way to get veggies for breakfast), and is a wonderful sauce to add to cooked meat like in this quick and easy chicken recipe “One-Skillet Salsa Verde Chicken with Corn“.
And most importantly, it’s a delicious salsa with tortilla chips, nachos, tacos, taco salads, and taquitos.
Let’s check out the ingredients.
Tomatillos, garlic, onion, jalapeno peppers, chicken broth, cilantro, dried oregano leaves, salt and pepper
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it:
Heat a medium size saucepan on medium heat and add chicken broth.
While the broth is simmering, remove the husks and stems from the tomatillos.
Rinse the tomatillos in water to remove the stickiness.
Then add them to the pan.
Cut jalapeno peppers in half lengthwise and remove the seeds.
Be super careful not to touch the inside of the jalapenos with your bare hands.
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 15 minutes stirring occasionally.
By this time the broth should have reduced by about 1/2 or more.
Blend Ingredients – The next step is to blend the ingredients (including the liquid) by using a food processor or a regular blender (with a jar).
If using a regular blender, it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
Here are some important tips if using a blender:
– add the salsa to the blender jar in batches that are no 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 folded to a size slightly larger than the lid
– hold the towel over the lid while blending on the lowest speed
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.
Do a taste test and add more salt if needed.
Serve chilled or at room temperature with tortilla chips.
Or use as a sauce for enchiladas, taco casserole, or a marinade for meat.
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Ingredients
- 13 tomatillos (small to medium size) peeled and stems removed, rinsed to remove stickiness
- 4 cloves garlic peeled and cut in half
- 2 green jalapeno peppers stem removed, cut in half lengthwise, seed removed
- ½ of a medium size yellow or white onion peeled and cut into large size pieces
- 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
Instructions
- Simmer Ingredients - Heat a medium size saucepan on medium heat and add the chicken broth, tomatillos, jalapenos, onion, garlic, and oregano. Simmer for 15 minutes stirring occasionally. By this time the broth should have reduced by 1/2 or more.
- Blend Ingredients - The next step is to blend the ingredients (including the liquid) by using a food processor, or a regular blender (with a jar). If using a regular blender, it's very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.Here are some important tips if using a blender:- add the salsa to the blender jar in batches that are no 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 folded to a size slightly larger than the lid- hold the towel over the lid while blending on the lowest speed
- 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.
- Do a taste test to see if more salt is needed. Salt really brings out the flavor in this salsa.
- 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.
Notes
TIPS:
- If using a regular blender, it's very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender. Here are some important tips if using a blender:- add the soup to the blender jar in batches that are no 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 folded to a size slightly larger than the lid- hold the towel over the lid while blending on the lowest speed
This recipe was originally posted on September 27, 2012.
This is just like my mom made it, it’s amazing that I found the same recipe. Thank you! Tomorrow for dinner enchiladas verdes.
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!