Salsa Verde (Green Salsa)

Zesty Garden Salsa Verde

This vibrant and tangy Salsa Verde recipe brings the flavors of a sun-drenched garden right to your table. Perfect for those who love a fresh, herbaceous kick, this green salsa is versatile enough to complement a wide range of dishes or shine as a standalone dip.

Ingredients:

  • 1 pound (450g) tomatillos, husked and rinsed
  • 2 medium jalapeño peppers, stems removed
  • 1 small white onion, peeled and quartered
  • 4 large garlic cloves, peeled
  • 1 cup fresh cilantro leaves and tender stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons extra-virgin olive oil
  • Juice of 2 limes
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin

Instructions:

  1. Preheat your broiler to high.
  2. On a baking sheet lined with parchment paper, arrange the tomatillos, jalapeños, onion quarters, and garlic cloves.
  3. Broil for 5-7 minutes, then flip everything and broil for another 5 minutes. The vegetables should be lightly charred and softened. Remove from the oven and let cool for 10 minutes.
  4. In a food processor or blender, combine the roasted vegetables, cilantro, oregano, olive oil, lime juice, salt, and cumin.
  5. Pulse the mixture 8-10 times to achieve a chunky consistency. For a smoother salsa, blend for 30-45 seconds.
  6. Taste and adjust seasoning if needed. Add more salt or lime juice to your preference.
  7. Transfer the salsa to a bowl and let it chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Things to avoid:

  1. Don’t over-broil the vegetables, as this can lead to a bitter taste.
  2. Avoid using canned tomatillos, as fresh ones provide a brighter flavor.
  3. Don’t skip the cooling step before blending, as the heat can affect the herbs’ flavors.
  4. Refrain from over-blending if you prefer a chunkier texture.

Alternatives:

  • If tomatillos are unavailable, use green tomatoes or a mix of green tomatoes and green bell peppers.
  • Substitute jalapeños with serrano peppers for more heat, or poblanos for a milder flavor.
  • Replace cilantro with parsley if you’re not a fan of cilantro’s taste.
  • If fresh oregano isn’t available, use 2 teaspoons of dried oregano instead.

Topping recommendations:

  • Crumbled queso fresco or feta cheese
  • Diced avocado
  • Toasted pumpkin seeds
  • Finely chopped white onion
  • A drizzle of Mexican crema or sour cream
  • Crispy tortilla strips for added crunch

This Salsa Verde is perfect for serving with tortilla chips, as a topping for tacos or grilled meats, or as a zesty sauce for enchiladas. Its bright flavors will elevate any dish and bring a taste of homemade Mexican cuisine to your table.