How to make Salsa Verde
Tart, spicy salsa verde is so easy to make and can be done in so many different ways! It’s a fiery compliment to any Mexican dinner you may be creating! So keep reading to see how to make salsa verde!
Spicy food was not my thing until I was in my early 30’s. I was the kid who ordered cheeseburgers at Mexican restaurants, because to me, Mexican food was to ‘spicy’ (just a heads up, Mexican food restaurants make bomb burgers, just sayin).
Then along came my daughter. Many things can change during and after pregnancy but I did NOT expect one of them to be my taste buds. Now, I seriously cannot get enough Mexican food. It’s like I am trying to make up for lost time! I still don’t like chunky salsa but I am a new lover of certain types, so here is how to make salsa verde my way.
What ingredients are in salsa verde?
Typically, you would put tomatillos, green chilies, such as serrano’s or jalapenos – depending on how spicy you want it, fresh cilantro, onions and salt. I also add in an avocado because I like a nice creamy verde!!
In my recipe I use about 5 or 6 tomatillos and I roast them in the oven first, which is very important and gives them a great depth of flavor, 2 or 3 jalapenos, half an onion, garlic, cumin, 1 large avocado, lime juice, salt and pepper. Cilantro doesn’t get put in my salsa verde because I really don’t like it. Cilantro is a “you do or your don’t” kind of food and I most certainly do not like it. I am one of those crazy people who thinks it tastes like soap. So no cilantro for me.
What is the meaning of the word Verde?
When used with the verb ser, verde literally means green in color. When I add in an avocado the salsa verde gets a little hit of yellow too.
Is salsa verde and tomatillo salsa the same thing?
To me, the main difference in the jarred salsa you buy at the store and salsa verde is; the store bought stuff is more chunky. This is why I never liked traditional salsa. Even now, at Mexican food restaurants, I still dip my chips just in the liquid of the salsa. I love the flavor, but not the texture. The first time I had salsa verde I feel in love because it is often a thinner. More like a blended version of salsa and that I enjoy. I knew I needed to learn how to make salsa verde!
In Mexican cuisine, salsa verde is commonly based with tomatillos as the main ingredient. Tomatillos are similar to a tomato but are really more closely related to a gooseberry. A Tomatillo has a mild tartness and that pairs very well with the other fiery flavors added to a salsa verde.
Is a tomatillo spicy?
Since tomatillos are more tart, they add a little bite to salsa verde but they themselves are not spicy. They can even be eaten raw. Tomatillos can be chopped and added to salads. But how I make salsa verde is to oven roast them and blend them up.
Is a tomatillo the same as a green tomato?
They are both members of the nightshade family but green tomatoes are hard and unripe. Tomatillos are actually fruit from a different plant and they are covered in a thin paper like husk. When the husk is removed they are even a little sticky. Because of this, I often wash my tomatillos before cooking with them.
Are tomatillos good for you?
Tomatillos are a great source of dietary fiber, niacin, potassium and manganese. They contain about 20% of the daily vitamin C that is recommended. They also carry 13% of vitamin K and a good amount of iron, magnesium, phosphorus and copper.
How long can you keep homemade salsa in the fridge?
- Unopened: 1-2 months in the fridge or pantry (if it’s canned and sealed well)
- Opened: Store bought salsa can last about 1 to 2 weeks in the fridge.
- Opened: Homemade salsa will only last about 5 to 7 days since it doesn’t have all those nasty preservatives in it like the store bought stuff does.
Can you freeze salsa?
You most certainly can! Once in/out of the freezer, the salsa may not look as fresh as it did when it was first made, but it is definitely a great candidate for freezing. There is normally a little watery liquid after it is thawed. You can just drain it a bit if you’re wanting to dip chips in it, but if you’re using it for a soup or stew, poor that whole thing in there! The liquid will only enhance the flavor.
My parents grow a nice size garden ever year and when the season is wrapping up they take the abundance of tomatoes, peppers, onions and herbs to make super yummy salsa that way we can enjoy it year round!
I hope you like this version!
My recipe isn’t the traditional or typical way on “how to make salsa verde” but like I’ve said before, I do things differently in the kitchen. Trying things until I like them and once they satisfy me is how I roll. When I can call it a win, I write the recipe down! Having and tomatillo, avocado salsa verde on hand is great because you never know when friends are going to stop by looking for a snack. I personally love cooking for my friends and family and having them try out my new concoctions is a fun challenge. Some win, some loose. This verde is a winner though so I will definitely keep it around!
Tomatillo Avocado Salsa Verde
- 5 to 6 tomatillos
- 1/2 onion
- 2 large jalapenos
- 1 large avocado
- 1 tsp cumin
- 1 tbsp minced garlic
- 1 tbsp lime juice
- 2 tbsp avocado oil
Preheat your oven to 450 degrees
Place your whole tomatillos, cut jalapenos (seeds removed if you're wanting less heat) and onion. I cut my onion in two quarters.
Drizzle with avocado oil and roast for 15 minutes.
Do not skip this step. Roasting these veggies gives them a depth of flavor that is important to the taste of the recipe.
Remove and transfer to a blender or food processor.
Add your avocado, spices and lime juice.
Pulse until the constancy is mostly smooth. If you need to work in batches, that is ok.
Pour into a bowl and serve with chips or add to your favorite taco!