This Salsa Verde Recipe is made by boiling serrano pepper, tomatillos, garlic, red onion, and blending with cilantro and lime.
- 10-12 tomatillos, or about 1 pound
- 1 poblano pepper, top cut off
- 2 cloves of garlic
- 1/2 red onion
- 2 serrano peppers, tops cut off (you can add more if you want it spicier)
- 1/4 cup cilantro leaves
- Juice of 1/2 lime
- Salt, to taste
- Bring a pot of water to boil. Add the tomatillos, poblano pepper, 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.
- Select ripe tomatillos: Look for tomatillos that are firm, vibrant green in color, and have a slightly sticky or tacky texture. Avoid tomatillos that are dull or have wrinkled husks.
- Remove husks and wash: Remove the husks from the tomatillos and give them a good rinse under cool water to remove any dirt or sticky residue.
- Adjust heat level: If you prefer a milder salsa, remove the seeds and veins from the jalapeños or other chili peppers before adding them to the salsa. For a spicier salsa, include more seeds or use hotter chili pepper varieties.
- Roasting for depth of flavor: For a more complex and smoky flavor, consider roasting the tomatillos, onion, garlic, and jalapeños before blending them. This can be done under a broiler, on a grill, or directly on a stovetop flame until they are charred and softened.
- Balance flavors: Taste the salsa as you go and adjust the amounts of lime juice, salt, and other seasonings to achieve the desired balance of flavors. Add more lime juice for tanginess or more salt for seasoning.
- Resting for flavor development: Allow the salsa to sit at room temperature for at least 30 minutes before serving. This resting time allows the flavors to meld together and develop a more harmonious taste.
- Customize with additional ingredients: Feel free to experiment with additional ingredients to personalize your salsa verde. You can add fresh cilantro, diced onion, minced garlic, or even a pinch of cumin or oregano to enhance the flavor profile.
- Consistency control: If you prefer a chunkier salsa, pulse the ingredients in the blender or food processor for a shorter duration. For a smoother salsa, blend for a longer time until the desired consistency is reached.
- Storage and freshness: Follow proper storage techniques, such as transferring the salsa to an airtight container and refrigerating it promptly. This helps maintain its freshness and flavors for an extended period.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Boiling
- Cuisine: Mexican
- Serving Size: 1
- Calories: 3.1
- Sugar: 0.4 g
- Sodium: 186.1 mg
- Fat: 0.1 g
- Saturated Fat: 0.0 g
- Carbohydrates: 0.6 g
- Fiber: 0.2 g
- Protein: 0.1 g
- Cholesterol: 0.0 mg