Hallelujah! Salsa Verde!
Salsa Verde is one of my favorite condiments. Up until recently, though, I had no idea what it actually was. It’s salty, tangy, fresh, and the perfect addition to any Tex-Mex recipe! Keep reading for more on the sauce, including my recipe!
First off, let’s talk about salsa verde. Prior to my research, I had no idea that there were other variants throughout the world. Basically, it’s a green sauce (duh!) that contains many herbs. The most popular versions, are without a doubt the Italian version (very similar to pesto) and the Mexican version (made with tomatillos).
The Mexican Salsa Verde is the one we’re talking about here, and its primary ingredients are cilantro and tomatillos. It’s served on a variety of dishes, and I’ve had it on everything from Chilaquiles all the way to a salad. It’s absolutely delicious, and is even great for just dipping tortilla chips in! Here’s the recipe I developed after I figured out how to make it!
Dan’s Salsa Verde
Servings: 10 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
15 tomatillos, peeled and roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, crushed
2 jalapeno peppers, seeded and roughly chopped
1/2 bunch cilantro, roughly chopped
2 tsp. salt
1/2 tsp. crushed garlic
2 C. water
2 limes, juiced (and optionally zested)
1/2 Tbs. olive oil
Place the oil into a hot saucepan or stockpot and add everything except the water. Cook over medium-high heat for at least 10 minutes, or until the tomatillos begin to soften. Add the water and lime juice and bring the mixture to a boil over high heat.
Once the mixture begins to boil, reduce the flame to medium-low and simmer, covered, for 15 minutes. After 15 minutes, turn off the heat and allow the mixture to cool.
Once the mixture is cooled, ladle it into the container of a blender and blend at a high speed until it is well-pureed. If your blender isn’t large enough, do it in batches. Store in airtight containers or mason jars in the refrigerator for up to a month.