Salsa Verde – Mexican Tomatillo Salsa – Homemade Salsa is the best and you will fall in love with this version. It is so versatile – with your tacos or tortilla chips or with your breakfast eggs!
It is wonderful how the world has gotten smaller and now we have access to so many different foods from all over the world. When I was a child, Mexican restaurants only had Salsa Roja (red salsa). I then went to college in New Mexico, where I was introduced to Salsa Verde – green salsa. I immediately preferred Salsa Verde to Salsa Roja and became obsessed with it – putting it on everything from chips to my scrambled eggs.
When I returned to New York, salsa verde was sadly nowhere to be found. I went into Salsa Verde withdrawal. I had to learn how to make it myself, which I did. Now Salsa Verde is easily available everywhere from Mexican restaurants to your local supermarket. However, making it fresh is still the best.
I am sure you will end up loving this salsa as much as me and end up practically drinking it, as you will start putting it on everything. This recipe makes a large quantity so you won’t have to worry about it finishing too quickly.
The first think you will want to do is make these Vegetarian Enchiladas. This is a decadent and rich Vegetarian entree that is perfect to serve in the approaching holiday season. Bring a little Latin flavor to your holiday table.
Of course, you can just have the Salsa Verde with some tortilla chips, but here are some other Mexican foods you might want to add your Salsa Verde to.
- Breakfast Tostada
- Breakfast Nachos
- Fish Tacos
- Chayote Chipotle Blue Corn Tacos
- Green Pozole
- Mexican Goat Stew
Tomatillos are the traditional ingredient that give Salsa Verde it’s green color. These are small green tomatoes that grow inside a paper husk. If you live in a part of the world, where tomatillos aren’t available, you can substitute green gooseberries or just regular green tomatoes.
IN THE MAKING – HOW TO MAKE SALSA VERDE
This has a medium spice level, but if you want to make it spicier, feel free to add more serrano’s.
Grab your chips and dig in!
Salsa Verde – Mexican Tomatillo Salsa
- 2 small red onions
- 1 bunch scallions
- 2 medium poblanos
- 1 large serrano about 4”
- 2 tablespoons oil
- 6 crushed garlic cloves
- 2 lbs. quartered tomatillos
- 6 cups water
- 3 mini vegetable boillon cubes
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ¼ cup chopped cilantro
- 1 ½ teaspoons salt
- 1 ½ teaspoons sugar
- juice of 2 limes about 2 tablespoons
- Coarsely chop onions, scallions, poblanos and serrano peppers.
- In a large pot, heat oil.
- Add chopped vegetables and garlic. Saute for about 5 minutes, until the vegetables are softened.
- Add tomatillos, water and bouillon cubes.
- Add cumin and oregano and stir combine.
- Bring to a boil.
- Reduce to a simmer and cook for 15 minutes, until the vegetables are soft.
- Leave to cool for a few minutes.
- Transfer to a blender with the cilantro, salt, sugar and lime juice. Puree until smooth.
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