Salsa Verde/ Tomatillo salsa gets its color from… you guessed it, green peppers and tomatillos.
It can de spicy or mild depending on the amount of peppers used. I like my salsas mild so that’s what this recipe will produce.
My thoughts…
I think that most salsa while very different can be interchangeable in most dishes, there are exceptions. Salsa Verde and Salsa Roja are interchangeable. They both go great in just about anything: tacos, tostadas, burritos, quesadillas. I’ve even drizzled it on top of my salads. I prefer my tacos with Salsa Verde, I think it blends well with the flavor of the meat.
This salsa is simple to make and if you don’t finish it in one day it stays good in the fridge in an airtight container for up to two weeks.
Salsa Verde Recipe Instructions
Gather and wash ingredients
Boil peppers and tomatillos about 30minutes until they change color.
Blend peppers and tomatillos with onion, cilantro and garlic.
Add salt to taste, mix well. Enjoy!
Salsa Verde
Equipment
- Blender
- Pot
Ingredients
- 4 Tomatillos
- 6 Serrano Peppers
- .25 White Onion
- 1 Pinch of Cilantro
- 1 Garlic Clove
Instructions
- Place peppers and tomatillos in pot and fill with only enough water to cover them.
- Boil until peppers and tomatillos soften and color lightens, about 30 minutes.
- Place peppers and tomatillos in blender with garlic clove, onion, cilantro and 3oz water. Puree.
- Pour salsa into small dish, salt to taste and stir.
