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Salsa Verde

Salsa Verde recipe image
This vibrant salsa verde is a staple for Mexican-inspired dishes, offering a bright, tangy flavor profile that cuts through rich foods. Made primarily from roasted tomatillos, it delivers a fresh acidity balanced by the earthiness of cilantro and the gentle heat of green chilies. The texture is smooth yet rustic, perfect for dipping tortilla chips or spooning over enchiladas, tacos, and grilled meats. It&# 226;ÂÂs an easy, quick-to-make condiment that brings restaurant-quality flavor to home cooking. Serve it fresh for the brightest taste, or let it sit for an hour to allow the flavors to meld. This vegan-friendly dip is a versatile addition to any meal, providing a zesty kick without overwhelming the palate.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 27.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant salsa verde is a staple for Mexican-inspired dishes, offering a bright, tangy flavor profile that cuts through rich foods. Made primarily from roasted tomatillos, it delivers a fresh acidity balanced by the earthiness of cilantro and the gentle heat of green chilies. The texture is smooth yet rustic, perfect for dipping tortilla chips or spooning over enchiladas, tacos, and grilled meats. It&# 226;ÂÂs an easy, quick-to-make condiment that brings restaurant-quality flavor to home cooking. Serve it fresh for the brightest taste, or let it sit for an hour to allow the flavors to meld. This vegan-friendly dip is a versatile addition to any meal, providing a zesty kick without overwhelming the palate.
Ingredients
  • 8 ounces Tomatillos -- husked, rinsed, and cut in half
  • 1 small Onion -- chopped
  • 2 small Green chilies -- seeded
  • 2 tablespoons Cilantro -- chopped
  • 1 teaspoon Vegetable oil
  • 1/4 teaspoon Salt
Directions
  1. 1
    Preheat oven broiler or roast tomatillos and chilies under a broiler until skins are charred and blistered, about 10-15 minutes.
  2. 2
    Husk the tomatillos and rinse them thoroughly to remove the sticky residue.
  3. 3
    Cut the rinsed tomatillos in half and remove seeds from the green chilies if less heat is desired.
  4. 4
    Place the roasted tomatillos, chilies, chopped onion, cilantro, vegetable oil, and salt into a blender or food processor.
  5. 5
    Blend until smooth or until desired consistency is reached.
  6. 6
    Taste and adjust salt if necessary. Serve immediately or refrigerate.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 27.8kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1230.7mg52%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.2g5%
Sugars 1.7g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother salsa, blend longer or strain after blending. For a chunkier texture, pulse briefly.

Salsa verde tastes best after resting for at least 30 minutes to allow flavors to meld, but can be served immediately.

Store in an airtight container in the refrigerator for up to 5 days.

Adjust the number of chilies based on your preferred heat level. Serrano peppers can be used for more heat, while poblanos offer a milder flavor.

Tomatillos must be rinsed well after husking to remove their natural sticky coating.

Keywords: salsa, verde, tomatillos, cilantro, dip, mexican, vegan, green chilies, onion, roasted, fresh, tangy, spicy, blender, condiment
Read it online: https://www.chefs-mate.com/recipe/salsa-verde/