I love salsa!
Alright, let’s talk about the absolute essential start to any Mexican feast: chips and salsa. Sure, the margaritas are a close contender, especially a Cadillac, but nothing beats that first warm, crunchy, salty chip dipped into a vibrant salsa. And when you find a place that brings you a couple of different salsas? Pure bliss!
The Green Goodness: Easy Salsa Verde
While I adore all types of salsa, there’s something special about a good, easy salsa verde. It’s versatile, refreshing, and adds a zesty kick to just about anything. You might think red salsas are always the hot ones. You could also assume green salsas are mild.
That’s not always the case. My recipe for this easy salsa verde definitely has a bit of a spicy edge. I’ve included a tip at the end for toning it down if you prefer a milder version.
Roasting for Rich Flavor
The key to a fantastic our easy salsa verde is roasting your vegetables. This step brings out the natural sweetness and depth of flavor, and it makes peeling the skins a breeze. Ideally, you’d roast them over an open flame – a grill or gas stove-top.
The smoky char elevates the salsa to another level. If you have the option, definitely use it, but please be cautious when working with open flames.
If you don’t have a gas stove-top or grill, don’t worry! Your oven’s broiler works wonderfully. Alternatively, you can roast the vegetables on a sheet pan at 500°F.
Regardless of your method, remember to remove the skins from the roasted vegetables. For a less spicy salsa, remove the seeds from the peppers after roasting. The seeds pack a significant amount of heat.
More Than Just a Dip
Now, I’m already craving chips just thinking about this salsa verde. But here’s the beauty of it: this salsa is so much more than just a dip. Use it to top enchiladas, taquitos, chilaquiles, or add it to a breakfast burrito for a flavorful morning boost. The possibilities are endless! I’m now dreaming of wet burritos, chimichangas, and tamales, all drenched in this delicious green sauce.
And that’s not all! This easy salsa verde works wonders as a topping for chicken. It also enhances shrimp dishes. It even makes a fantastic salad dressing. You can strain the salsa after blending. This removes some of the smaller seeds from the tomatillos. It gives the salsa a smoother texture.
Fresh vs. Canned Tomatillos
Using fresh tomatillos makes a noticeable difference in the flavor of your easy salsa verde. However, canned tomatillos are a perfectly acceptable and delicious alternative. Fresh tomatillos can be tricky to find depending on the season and your location.
Plus, unripe fresh tomatillos can be quite bitter. So, if you’re unsure about the ripeness of the fresh ones, canned is a reliable choice. When choosing fresh tomatillos, look for those with tan or brown husks that are still firm.
One important note: don’t try to substitute red tomatoes for tomatillos. While it will taste okay, the color will turn an unappealing brownish hue – trust me, I’ve learned from experience!
Whether you need a simple dip for your chips, this recipe is perfect. It also serves as a versatile sauce to elevate your favorite dishes. This easy salsa verde recipe is sure to become a staple in your kitchen.
Salsa Verde - Spicy
Ingredients
- 5-6 medium, ripe tomatillos or 15oz canned, whole
- 4-5 medium poblano peppers
- 1 bunch fresh cilantro
- 1 red onion
- 5-6 cloves garlic
- 1 tbsp salt
- 1 tsp cumin
- 1/2 tsp black pepper
Instructions
- Step One
Remove husks from tomatillos if using fresh. Wash the tomatillos, peppers, and cilantro thoroughly. Peel outer layer from red onion.
Step Two
Place tomatillos (if using canned, omit in this step), poblano peppers, and red onion onto a sheet pan under a broiler. Broil until charred on all sides, about 15 minutes.
You can also fire-roast on the gas stove top (carefully) or on your bbq grill as well.
- Step Three
After decent char is achieved, remove sheet pan from oven. Place roasted peppers and tomatillos in a large bowl and cover with a kitchen towel for 30 minutes. The onion can just hang out while we wait 🙂
Step Four
After 30 minutes, remove towel from the bowl and peel outer skins from the peppers and tomatillos. Discard the skins. Split the peppers down the middle, removing stems and seeds completely. Chop onion into quarters and tomatillos in half.
If using canned tomatillos, no cutting is necessary they can be processed whole.
Step Five
Place tomatillos, peppers, onion, garlic, cilantro, and seasonings into a food processor or blender. Process until mixture is smooth, about 2 or 3 minutes. You can place the entire bunch of cilantro into the processor - just cut the stems at the base of the bunch.
Step Six
To lessen the amount of seeds in the salsa verde from the tomatillos, you can pass the salsa through a fine mesh strainer. Taste the salsa. Adjust seasonings as necessary.
Ready to eat and enjoy!
Notes
If you would like this recipe to be less spicy, try using Anaheim chiles instead of poblanos or leave the peppers out completely by substituting more tomatillos.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 36Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 877mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g
Nutritional information is estimated and may not be accurate.
I hope you have enjoyed this recipe. Please let me know how yours turned out in the comments! Say hi to me on social! https://instagram.com/kristinasflavorfulfinds
Happy cooking y’all.
-K
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