Salsa verde (literally, 'green sauce') is Mexican sauce based on tomatillo and green chili peppers. The tomatillo-based salsa verde dates to the Aztec Empire and is distinct from the various European herb-based green sauces like pesto or chimichurri.
Course Condiment
Cuisine Mexican
Ingredients
2poundstomatillos
1poundonion
6ouncesgarlicabout 6 cloves
0.5poundjalapeños4-5 jalapenos
4ounceschopped cilantro leaves and stemsabout ¼ cup
2tablespoonfresh lime juice
1tablespoonWhite Wine Vinegar
½ - 1teaspoonsalt (to taste)
Instructions
Set broiler to high.
PREP VEGETABLES
Remove papery husks from tomatillos, rinse well, and cut in half
Peel onions and cut in half
Rinse jalapenos, stem, and cut in half. Shake out any excess seeds
Place all ingredients cut side down on a foil-lined half sheet pan. Drizzle with olive oil and kosher salt.
Place under broiler until skin starts to blacken, 5 - 10 minutes
MAKE SAUCE
Place the cooked tomatillos, onions, jalapenos, and garlic in blender. Add lime juice, vinegar, sugar, and fresh cilantro. Pulse until ingredients are finely chopped.
Taste and adjust seasonings. Cool completely, then taste and and adjust seasoning if necessary.
Refrigerate for two days before serving.
Notes
A tomatillo is a small round fruit with a green color and papery husk. They’re native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. Other names for the fruit are:
Mexican husk tomato
jamberry
husk cherry
Mexican tomato
Even though the word “tomatillo” literally translates to “little tomato” in English, tomatillos are NOT tomatoes. Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked, but can also be prepared raw. Certain parts of the plant are poisonous, including the leaves, husk, and stem. As the fruit ripens, the papery husk (also known as the lantern) will loosen, revealing the fruit inside. The husk will leave behind a sticky residue. Before using them, be sure to scrub the fruit clean.