*Recipe updated on 1/28/2020 with New Pics
Homemade Salsa Verde made easy with fresh ingredients and perfect with chips, tacos, burritos, or just about anything!
When you think of homemade Salsa, complicated may be your first thought, especially when it’s so easy to pick up your favorite jar from the grocery store. Most Salsa’s are made by roasting the ingredients to create smokiness and depth in flavor. However thanks to my Mother in law, I have a Salsa Verde recipe that requires no roasting and instead everything is boiled in water and done in 15 minutes, how about that for a easy salsa!
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. I’ve found tomatillos at my local grocery store, usually next to the jalapenos. If you’re not using the tomatillos that day, store them in a bowl with no lid, and place in a cool dry place. It’s summer time now, so I placed mine in the refrigerator where they should last a few days.
How to Make Salsa Verde
To make the salsa, start by removing the tomatillo from the husk and place in a colander. Rinse them very well with water to remove the waxy residue from the skin.
Place the washed tomatillos in a small pot with half an onion- halved, and 1-2 Jalapenos. Cover with water and boil for about 10 minutes. If you want the salsa to be spicy, boil the jalapenos whole, otherwise you can remove the seeds for less spice.
Using a slotted spoon, transfer all the ingredients to a blender and add about 1/2 cup of the cooking liquid. Add a handful of cilantro, 2 raw garlic cloves, and salt. Blend well and taste for seasoning. Pour into a jar and place in the refrigerator to cool down. Salsa can be stored in a airtight jar for about a week in the refrigerator.
The best part is that once you make this Salsa Verde, you can use it for Salsa Chicken, Verde Enchiladas, or dressing for a Burrito Bowl.
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Easy Homemade Salsa Verde
Equipment
- Blender
Ingredients
- ½-1 lb Tomatillos Husk removed and rinsed well
- ½ Onion Halved
- 1- 2 Jalapenos Can be de-seeded for less spice
- Cilantro Big Handful
- 2 Cloves Garlic
- ½ tsp Salt
- ½ Cup Cooking Liquid
Instructions
- Remove husk from tomatillo and place in a colander. Rinse well to remove waxy residue from skin. You can also use a kitchen towel to remove all the wax from the skin.
- Place rinsed tomatillos in a small pot with halved onion, and jalapenos. Cover with water and boil for about 10 minutes, till they soften.
- In a blender add a handful of cilantro, 2 raw garlic cloves, the boiled tomatillos, jalapeno, and onions, and 1/2 cup of the cooking liquid, and salt. Blend well and taste for seasoning. You can also add canned green chiles afterwards to make it chunkier, or once cooled, add diced avocado. Store in airtight jars in the refrigerator up to 5 days or freeze if needed.
Masha says
Thank you for the recipe! Homemade food is always the best, especially if the vegetables are from your own garden!
Renee says
Hi Masha- You’re welcome! Yes love fresh ingredients too 🙂