We trialed a raw version (hoping the raw would work for an easy, heat-free option), but it didn’t quite compare to the smoky depth of flavor we achieved with the roasted version. It’s well worth the little bit of extra effort! Just 7 ingredients and 30 minutes required from start to finish for the perfect summer sauce. Let us show you how it’s done!
What is Salsa Verde?
Salsa verde means “green sauce” in Spanish. The sauce gets its green color from tomatillos and green chili peppers and is thought to date back to the Aztec Empire (15th-16th centuries). Tomatillos are a green fruit resembling a green tomato, but they don’t belong to the same family. They originated in Mexico and are a staple of Mexican cuisine. Since they’re the main ingredient in salsa verde, some also call it tomatillo salsa. Salsa verde can be made with raw, boiled, or roasted tomatillos, with boiled being the most common method. You can find a traditional, boiled version from the lovely Mexico in My Kitchen. The following is an inspired, roasted version.
How to Make Salsa Verde
This recipe begins with roasting tomatillos and jalapeños at a high heat to bring out their natural sweetness. Once roasted, we add the tomatillos and jalapeños to a food processor with salsa classics like onion, cilantro, garlic, lime juice, and salt. Then it’s all blended up into a saucy, dippable consistency! We hope you LOVE this salsa verde! It’s:FreshZestySummeryBrightLightVersatileSavory& Subtly spiced!
What to Do with Salsa Verde?
It’s perfect for dipping your favorite tortilla chips or for adding flavor to tacos, enchiladas, chilaquiles, tofu scramble, and taquitos.
More Salsa Recipes
Easy Red Salsa Easy Mango Salsa (8 Ingredients!) Chipotle Red Salsa Perfect Grilled Corn Salsa
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
