This Salsa Verde is made by boiling serrano pepper, tomatillos, garlic, red onion, and blending with cilantro and lime.
Are you a red salsa or green salsa type of person? This Salsa Verde is my favorite salsa of all time. My mom has been making this since we were very young and you can adjust your spice level by adding more or less serrano peppers. You can use either serrano or jalapenos, but I always found the serrano peppers were tastier. You can add this salsa verde to chilaquiles, Homemade Tamales, Pork tacos in Salsa Verde, Chicken Enchiladas, or carnitas.
There are three ways to make this salsa: Roasting, sautéing, or boiling – the latter is what I did. Roasting the tomatillos bring out a ton of flavors, but I always found boiling tastes a lot the same and it requires less work.
Tomatillos: If you would rather make a red sauce, feel free to use red tomatoes instead of tomatillos. This will be a similar taste, but I will always prefer the green sauce. Tomatillos and tomatoes boil for the same amount of time.
Garlic: Make sure to buy a head of garlic and not a jar of minced garlic. I have tried to use the latter, and boiling the garlic clove and eventually blending it gives it the kick that the sauce needs.
Cilantro: If you do not have cilantro, you could possibly use green onion or chives. For best result, use cilantro.
Limes: If you do not have limes, you can use lemon, but the traditional salsa verde uses limes.
How to make this:
Bring a pot of water to boil. Add the tomatillos, garlic cloves, onion, serrano peppers and boil for 10 minutes, until the tomatillos are soft.
Strain and add the ingredients into a blender, along with the lime juice, cilantro, and salt. Blend until smooth.Print