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Easy Homemade Salsa Verde

June 10, 2020 by girlinspired Leave a Comment

Mexican food is a staple in our house and salsa verde tops the list of our favorites. Making your own fresh salsa takes just minutes and is so dang good, you’ll want to keep a supply on your kitchen counter around the clock. Blend up fresh or roasted tomatillos and a few key ingredients for this flavor-packed dip.

salsa verde in white chip'n'dip serving bowl with tortilla chips, wooden spoon, cilantro and jalapeño slices and wooden cutting board with tomatillos

This easy salsa verde is made from tomatillos instead of tomatoes and is frequently served alongside red salsas. It has a distinctly different, bright flavor. It can be mild or spicy, depending on the type and spice of the hot peppers added. We like to eat this salsa with tortilla chips and on top of carnitas tacos. It makes a delicious compliment to our favorite fresh mango salsa.

chip scooping salsa from white chip'n'dip bowl, tortilla chips, and a tomatillo and cilantro in background

Salsa Verde Ingredients

  • 1 pound fresh tomatillos, husked and chopped
  • 2 tablespoons red onion, chopped
  • 1 clove garlic
  • 1 bunch of fresh cilantro (approximately 1 cup
  • 1-2 limes
  • 1 teaspoon sea salt
  • freshly ground pepper to taste

How to Make Salsa Verde

Tomatillos can be found in most grocery stores. They are a small, round fruit that grows in a thin, paper-like husk. If you would like to grow tomatillos at home, they grow well in environments where tomatoes grow well. The trick with successfully growing tomatillos, though, is that you have to plant two plants so that they can fertilize one another. If you only have one plant, you won’t get any fruit.

Tomatillos grow in the husk which can easily be pulled apart. Check for a bright green and shiny fruit. Summer is when tomatillos are naturally ripe and will have the most flavor. When you remove the husk, the tomatillos will be slightly sticky. Rinse them with cold water before cutting them into chunks. It is not necessary to cut out the stem. The whole fruit is edible and blends up easily in this recipe.

When you are using fresh, ripe fruit, this salsa verde recipe is delicious with the tomatillos just the way they are. If your tomatillos are not completely ripe or if you’d like a little more of a smokey flavor, you can roast them in the oven until they blister just a bit and then blend them in.

Once your tomatillos are prepared, pop them into a food processor or blender. Add the red onions, garlic, cilantro, lime, jalapeño, and salt. Pulse the ingredients until an even salsa is formed. I like it just a bit chunky. If you blend it for too long, you’ll have a very thin salsa, so go easy. Give the salsa a taste and add more lime juice or jalapeño to taste.

photo collage of steps to make recipe: tomatillos in a bowl, tomatillos with husks peeled back, cut tomatillos, adding lime to food processor with ingredients, salt on a spoon being added to food processor, and blended salsa

That’s all there is to it. This recipe will make about 2 cups of salsa verde. Leftovers will keep in the refrigerator for 3-4 days, but I doubt you’ll have any left that long.

salsa verde in white chip'n'dip serving bowl with tortilla chips, wooden spoon, cilantro and jalapeño slices and wooden cutting board

You might also like:

Crockpot Carnitas

Classic Rum Mojito Recipe

Mango Avocado Salsa

The Best Creamy Dill Dip Recipe

chip scooping salsa from white chip'n'dip bowl, tortilla chips, and a tomatillo and cilantro in background

Salsa Verde

An easy and flavor packed recipe for salsa verde. Ready in minutes! Serving size is 1/4 cup.
Print Pin Rate
Course: Condiments, Side Dish
Keyword: green salsa, salsa verde, tomatillos
Prep Time: 10 minutes
Servings: 8
Calories: 21kcal

Ingredients

  • 2-3 c. tomatillos husks removed, washed, and roughly chopped
  • 2 T. minced red onion
  • 1 clove garlic minced
  • 1 handful fresh cilantro rinsed and roughly chopped
  • 1 jalapeno
  • juice of 1-2 limes
  • 1 tsp. sea salt
  • freshly ground pepper to taste

Instructions

  • Roughly chop all ingredients and place in food processor or blender.
  • Pulse until the mixture is a thick puree. Do not liquify.
  • Salsa verde will keep in refrigerator for several days.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 1mg

Filed Under: Food and Recipes, Sauces|Dips|Salad Dressings Tagged With: cilantro, jalapeno, salsa, tomatillo

Mango Avocado Salsa

June 3, 2020 by girlinspired Leave a Comment

This mango avocado salsa is the perfect sweet and savory blend of fresh ingredients. This mango salsa gets its sweetness from fresh mangos and white corn while bell pepper, jalapeño, red onion, and tomato balance the savory and spicy side. The creamy avocado, cilantro, and lime pull the dish together for a perfect salsa. Serve this delicious side dish alone with tortilla chips or with the most drool-worthy slow cooker carnitas or instant pot carnitas tacos.

diced mangos, red onion, white corn, avocados, and tomatoes in a glass bowl with whole mangos, limes, and a red and white linen in the background.

Mango avocado salsa is such an easy and refreshing side dish. It brings brightness and added flavor to a simple dish like tacos or a piece of grilled fish or chicken. There are many fruits and vegetables that can go into this dish. I like to always use mango tomato and avocado, but you can add pineapple or omit the bell pepper – use what you have available!

overhead photo of fruits and vegetables whole or partially chopped on a cutting board with knife and red and white linen

Salsa Ingredients

  • 1 bell pepper (yellow or orange is lovely for the color and a sweeter flavor)
  • 2 large mangos (learn how to cut a mango here)
  • 1-2 tomatoes
  • 1 jalapeno or other hot pepper of choice
  • 1/2 red onion
  • juice of 2 limes
  • large handful of cilantro
  • 1/2 cup frozen (or fresh) sweet white corn
  • 1-2 cloves of garlic, minced
  • 2 avocados (wait to dice until ready to serve)
  • salt and pepper to taste

Making the Mango Avocado Salsa

Step 1: Dice bell pepper, mangos, and tomatoes. into small pieces similar in size.

Step 2: Remove seeds and dice hot pepper into very small pieces. Dice red onion and cilantro into very small pieces as well.

Step 3: Stir together all ingredients except for the avocado.

Step 4: Cover bowl and place in refrigerator for 2-3 hours to allow flavors to blend.

Step 5: Dice avocado and stir into salsa. Serve immediately!

step by step photo collage showing diced vegetables and herbs, then the mixed ingredients with limes and a bowl of white corn, then all ingredients mixed, then avocado chunks being stirred in

Using Mango in this Recipe

Mangos have a unique sweet and creamy taste. They are refreshing in this recipe and give a tropical twist to an otherwise traditional tomato salsa. Mangos can be tricky to cut, but I have a fool-proof method for cutting up mangos. Be sure to check that out so that you can make the most of your mangos and use all of their juicy goodness in this salsa recipe.

overhead photo of mango avocado salsa in clear glass bowl with whole mangos, lime slices, cilantro, and a red and white linen in background

How to Serve Mango Avocado Salsa

My go to dinner for serving this flavor packed salsa is Carnitas Tacos. We make carnitas in the slow cooker or in the Instant Pot and either way, they’re absolutely delicious in a taco shell with a big spoonful of mango avocado salsa on top. The salsa is also superb with a grilled or baked filet of salmon or grilled chicken breast. You will probably find yourself going back for more salsa and it is just fine to scoop it up with tortilla chips.

overhead photo of tacos lined up on white plate with mango avocado salsa garnish and lime and cilantro garnish

Storage and Leftovers

Keep any leftover salsa in the refrigerator with a tightly sealed cover – either a lid or plastic wrap. The avocados may start to discolor (although the lime juice does a pretty good job combating the brown), but the salsa will still be good for several days.

closeup spoonful of mango avocado salsa in glass bowl with whole mangos in background

Filed Under: Food and Recipes, Soups|Salads|Side Dishes Tagged With: avocado, cilantro, mango, salsa, tomato

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