When I’m entertaining, I always offer an assortment of appetizer recipes such as baked barbecue chicken wings, chili cheese fries, bacon wrapped smokies, mini pizzas, a mezze platter, and a big bowl of salsa verde served with plenty of tortilla chips. You can never go wrong with chips and salsa as a snack, especially when you’ve got homemade salsa verde in the mix!
Salsa Verde Recipe Ingredients
To make this recipe, you will need tomatillos, poblano peppers, jalapeno peppers, garlic, onion, cilantro, salt and lime juice.
How Do You Make Salsa Verde?
Start by placing husked tomatillos, poblano peppers, jalapeno peppers and garlic cloves on a baking sheet in the oven. Cook the tomatillos and peppers until they’re tender and brown. Peel the peppers, then place all the roasted ingredients in a food processor along with onion, lime juice, cilantro and salt. Blend until a coarse mixture forms. Serve the green salsa immediately, or store in the refrigerator for later use.
Tips For The Perfect Salsa
I like to use both poblano peppers and jalapeno peppers in this dish. The poblano peppers are not traditional, but I find they add so much extra flavor and texture. No food processor? A blender will work just as well. Be sure to rinse your onions with cold water before you add them to the salsa. This will help temper their flavor. This is a mild salsa; keep some of the seeds and ribs in the peppers for more spice. You can also use serrano peppers instead of jalapenos, as serranos have more heat. If you find that your salsa verde is too tart or acidic, feel free to add up to 1/2 teaspoon of sugar to even out the flavor. Serve your salsa as a dip with chips, stir it into white queso dip, pour it over waffle fry nachos, use as a topping for green chile chicken enchiladas or add chicken broth and use it as a green sauce to cook up some chile verde.
Flavor variations
While this salsa is great as-is, you can switch out some of the ingredients to customize the flavors to your tastes.
Onions: Instead of raw white onion, try roasting your onion along with the tomatillos and chilies. You can also use red onion if you prefer. Avocado: Add 2 avocados to the blender when you puree your salsa for a creamy variation of this dip. Avocado salsa verde is best when served within 8 hours of being made. Heat: Prefer a spicier salsa? Use serrano chilies instead of jalapenos, and leave some of the seeds and ribs in the peppers.
Enjoy a taste of Mexico in the comfort of your own home with this simple, yet totally satisfying salsa verde recipe!
Salsa Verde Video
