I love green salsa.
Like REALLY love it.
Every time we go to a Mexican restaurant that is the first thing I look for. The runner up would be the refried beans. If the beans are good, everything will be good. At least that is my experience.
I am sharing my homemade refried beans recipe soon too, but I just whipped up another batch of this green deliciousness and had to share it with you.
What do you put it on?
Everything except desserts, but if you did I would not judge and would secretly try it as well!
Salsa Verde is amazing on eggs, tacos, tostadas, hash browns, like I said, everything but dessert.
But you never know, when you think of Mole sauce it’s a cousin to a chocolate sauce so I am just putting this out there for discussion.
I cannot eat dairy, but if you are able to, stirring some sour cream into this and dipping corn chips tastes insanely good too.
If I make one batch it lasts me about a week, and that is about as long as it keeps well in the fridge 7-10 days.
The base for this simple green salsa is the curious tomatillo.
It has it’s own little wrapper and sometimes there is a sticky film when you remove the skin. That is normal, just rinse them well and your mouth will be watering while you put this together!
Here is what I use to make my favorite-I-think-it’s-the-best-salsa-verde-ever:
One pound of tomatillos, wrapper removed rinsed and cut in half
One to two Jalapeno peppers, cut in half (I remove some of the seeds and only use jalapeno one as I don’t like the salsa too spicy)
A few cloves of garlic
Olive oil for roasting
1/2-3/4 cup of chopped cilantro
1/4 cup chopped onion
1 T. lemon or lime juice
1/2 t. salt
The first step is to roast the garlic, jalapeno, and tomatillos. Place them on a greased baking sheet, drizzle them with a bit of olive oil and roast in your oven on high broil for 5 or so minutes until they start to blister.
Remove from oven and allow them to cool.
The garlic if it still has it’s skin on will slip out easily as well.
Place all ingredients in a blender, food processor or you can use a Magic Bullet blender as well.
Once it is well blended pour into a mason jar and store in the refrigerator for up to 10 days for best results.
I may or may not hide this in the back right corner (top shelf) behind some lettuce in the fridge as I don’t believe anyone else will think to look there. I don’t like to run out, I told you this stuff is GOOD!
I hope you have a wonderful, blessed week and find some time for you in there as well 🙂
Until next time- xo, Tanya
17 Responses
Help my link is no longer working to your gluten free banana bars!!!! It’s my very favorite.
Thanks,
Tanya
Thanks for the recipe. http://www.fooddoz.com
This looks so tasty and the recipe is so easy, would love to give it a try and share my result of how it turned out for me. Thank you for sharing this recipe.
This looks amazing, Tanya! I had no idea you could put these in a salsa so I’m super excited to try your recipe. Hope your week has been a fun one, CoCo
Nice informative blog. Thanks for sharing this good post. Keep sharing more good blogs.
Thank you for sharing this tasty recipe i will gonna try this with my family and friends i hope they gonna love this recipe.
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This is amazing to make it to try for a special dish.
Thank you for sharing this tasty recipe i will gonna try this with my family and friends i hope they gonna love this recipe.
It’s Umm to eat, thanks for writing about this Mexican food.
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Roasted tomatillo salsa verde is a zesty, flavorful dip that’s a must-try! The smoky richness from fire-roasted tomatillos, combined with fresh cilantro, garlic, and a hint of lime, creates an irresistible balance of tangy and spicy. Perfect for tacos, chips, or as a topping for grilled meats!
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I’m with you on loving green salsa! It’s like a zesty party in my mouth. I’m curious, how’d you discover your perfect jalapeno-seed-removal ratio? And have you ever tried adding a bit of avocado to the salsa? Sounds like a creamy dream!
Love your enthusiasm for salsa verde! It truly is the ultimate all-rounder—perfect on eggs, tacos, and more. Your idea about desserts is intriguing too. Adding sour cream for dipping sounds heavenly—can’t wait to see your refried beans recipe!