Easy Salsa Verde

Easy Salsa Verde made in just 15 minutes with fresh tomatillos and no roasting required.

Homemade salsa verde is actually pretty easy to make and just requires a few fresh ingredients that can be found at most local grocery stores.

Most salsas are made by roasting the ingredients to create smokiness and depth in flavor, like this chile de arbol salsa. However thanks to my Mother in law, this salsa verde recipe requires no roasting. Instead, the tomatillos are boiled and blended with fresh cilantro.

How to prepare the tomatillos

The base for salsa verde is tomatillos. If you've never seen one, they look just like a green tomato, but covered in a husk.

If you're not using the tomatillos that day, store them in a bowl with no lid, and place in a cool dry place.

When making the salsa, start by removing the tomatillo from the husk and place in a colander. The tomatillos have a waxy residue from the husk. They need to be washed well then dried with a kitchen cloth.

If they are really waxy, you can add a little bit of vinegar to a bowl of water and place the peeled tomatillos in the bowl for a few minutes, then rinse again.

Ingredients

Place the washed tomatillos in a small pot with half an onion, and 1-2 Jalapenos (depends how spicy you want it). Cover with water and boil for about 10 minutes. 

The tomatillos will go from bright green to a yellowish-green after boiling.

Using a slotted spoon, transfer the tomatills, onion, and jalapeno to a blender and add half a cup of the cooking liquid.

Then add a handful of cilantro, 2 raw garlic cloves, and salt. Blend well and taste for seasoning.

Storing and Serving

Pour into a jar and place in the refrigerator to cool down. Salsa can be stored in a airtight jar for up to 5 days in the refrigerator.

You can also store smaller portions in a freezer safe bag, and defrost what you need. The salsa still tastes great!

Once you make this Salsa Verde, you can use it for Salsa Chicken or for a Vegan Fajita Bowl.