Last Updated on September 5, 2023 by My Back Kitchen
Salsa verde is a vibrant Mexican condiment crafted from tomatillos, green chilies, onions, and garlic. Its tangy, spicy flavor creates a zesty blend perfect for enhancing a variety of dishes. By adjusting the quantity of green chilies, it transforms from mild to fiery, accommodating different spice preferences. This dynamic sauce complements everything from mild grilled veggies to al pastor tacos, offering a customizable and flavorful experience for all. Enjoy!
- 8 tomatillos husked and rinsed
- 4 garlic cloves not peeled
- 2 serrano chiles
- 2 jalapeno chiles
- ½ white onion sliced into ½” thick ring
- 1 teaspoon salt
- Place all ingredients on to a rimmed baking sheet and roast in a preheated oven for 5 minutes, turn vegetables over and continue to roast an additional 4 – 5 minutes until the skins are slightly charred.
- You may find the chiles and garlic need to come out before the tomatillos. Set aside to cool slightly. Once cooled down enough to handle, peel skins off of garlic and pull stems off of the chiles. Place all ingredients into the blender along with any juices that may have accumulated on the rimmed sheet.
- Add 1 teaspoon salt and pulse to a coarse mixture. In a medium stockpot, over medium high heat add oil. When hot add the tomatillo sauce being careful as the sauce will sizzle and jump. Reduce heat and simmer until the sauce has thickened slightly. Taste for salt. Use immediately or store covered in the refrigerator for up to one week or freeze for 2 months.