Salsa Verde with One Secret Ingredient That Changes Everything
Bright, zesty, and just the right amount of kick – this easy homemade Salsa Verde comes together in minutes. Say goodbye to bland and hello to green gold. This recipe is inspired by a 20-year obsession with the perfect green sauce, discovered at a Mexican restaurant. Made with roasted tomatillos,...
Ingredients
tomatillos1lb
jalapeno, halved, deseeded and deribbed if desired1
white onion1/4
fresh cilantro1/3cup
lime, juiced1
chicken bouillon paste (Better Than Bouillon recommended)1tsp
sea salt (more to taste)1tsp
Nutrition (per serving)
Calories
18.8kcal (0.94%)
Protein
0.9g (1.76%)
Carbs
4.1g (1.5%)
Sugars
2.0g (4.1%)
Healthy Fat
0.1g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Salsa Verde with One Secret Ingredient That Changes Everything
- Step 1
Preheat the oven broiler.
- Step 2
Remove the husks from the tomatillos, rinse, and pat dry. Rinse the jalapeño and halve it vertically. Remove seeds and ribs if you want to avoid heat.
- Step 3
Line a sheet pan with parchment paper. Add the tomatillos and jalapeño. Optionally, add the onion to the sheet pan if you prefer a sweeter flavor, otherwise leave it raw.
- Step 4
Roast the tomatillos and jalapeño in the oven for 5 to 7 minutes, until the skins are slightly charred.
- Step 5
Remove the roasted ingredients from the oven. Place the tomatillos, onion, jalapeño, cilantro, lime juice, bouillon, and salt in a food processor or blender.
- Step 6
Pulse the mixture until thoroughly combined but still slightly textured. Avoid over-blending into a puree unless preferred.
- Step 7
Taste the salsa and adjust the seasoning as needed. Add a pinch of sugar if too tart, a splash of water if too thick, or more salt or lime juice if needed.
- Step 8
Serve immediately or chill in the refrigerator to let the flavors meld together.
Nutrition (per serving)
Nutrition (per serving)
Calories
18.8kcal (0.94%)
Protein
0.9g (1.76%)
Carbs
4.1g (1.5%)
Sugars
2.0g (4.1%)
Healthy Fat
0.1g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If your lime feels dry, microwave it for 10 seconds and roll it on the counter to extract more juice.
For a creamier version, add avocado before blending.
Roasting the onion before blending can add a sweeter depth to the salsa.
If you prefer more heat, use serrano peppers instead of jalapeño.
Store the salsa in the fridge for a few hours to let the flavors meld for an even better taste.
FAQS
Can I make this Salsa Verde vegetarian?
Yes, you can use a roasted vegetable bouillon paste instead of chicken bouillon to make it vegetarian.
How long does Salsa Verde last in the fridge?
It can last up to a week in an airtight container in the refrigerator.
Can I freeze Salsa Verde?
Yes, you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before using.
What can I use instead of lime juice?
You can substitute lime juice with lemon juice, though it will slightly alter the flavor.
Can I make this less spicy?
Yes, remove the seeds and ribs from the jalapeño or use a milder pepper.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
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