Salsa Verde Recipe
Salsa Verde, which translates to "green sauce" in Spanish, has its roots in Mexican cuisine. Traditionally made with tomatillos, it has been a staple in Mexican households for centuries.
Equipment
- Medium saucepan
- Blender or food processor
- Knife
- Cutting board
- Mixing bowl
Ingredients
- 1 pound tomatillos, husked and rinsed
- 1/2 cup chopped white onion
- 1/2 cup chopped cilantro leaves
- 1 tablespoon fresh lime juice
- 1-2 jalapeño peppers, stemmed and seeded
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon sugar (optional)
Instructions
- Prepare the Tomatillos:Remove the husks from the tomatillos and rinse them thoroughly to remove the sticky residue.Cut the tomatillos in half.
- Cook the Tomatillos:In a medium saucepan, bring water to a boil.Add the tomatillos to the boiling water and cook for about 5 minutes or until they turn a dull green color and become slightly soft.Drain the tomatillos and let them cool.
- Blend the Ingredients:In a blender or food processor, combine the cooked tomatillos, chopped onion, cilantro, lime juice, jalapeño peppers, minced garlic, salt, and sugar (if using).Blend until the mixture is smooth and well combined. If the salsa is too thick, you can add a little water to achieve your desired consistency.
- Adjust the Seasoning:Taste the salsa and adjust the seasoning as needed. You may want to add more salt, lime juice, or jalapeño peppers depending on your preference.
- Serve:Transfer the Salsa Verde to a mixing bowl and serve it immediately, or refrigerate it for later use. Salsa Verde can be stored in an airtight container in the refrigerator for up to one week.