Homemade Salsa Verde Recipe
This green salsa recipe is just like the kind you would find at your favorite Mexican restaurant! It's perfect for an easy appetizer, Cinco de Mayo celebration, and can be used to make salsa verde chicken, taco, enchiladas, and more!
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.
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Notes
Storage:
This flavorful salsa will stay fresh when refrigerated for up to 4 days. If you make a big batch, you can also freeze it for later.
Notes:
When shopping for tomatillos, peel back the husk and look for a shiny green fruit.
To roast, add the tomatillos to a parchment lined baking sheet. Bake or broil until they are blistered slightly. This is a great way to add a smoky flavor, or to ripen them.
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
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