Salsa Verde, or green chile salsa, is a vibrant and zesty sauce that captures the essence of Mexican cuisine. This fresh salsa verde recipe combines the bright flavors of tomatillos, cilantro, and green chiles, creating an authentic Mexican green sauce perfect for tacos, grilled meats, or even as a dip. Its refreshing taste and versatility make it a staple in many households.
Ingredients
Scale:
1 pound tomatillos, husked and rinsed
2-3 medium green chiles (jalapeño or serrano), stems removed
1/2 cup fresh cilantro leaves, loosely packed
1 small onion, roughly chopped
2 cloves garlic, peeled
1 tablespoon lime juice, freshly squeezed
Salt to taste
1 tablespoon olive oil (for roasting)
Instructions
Preheat your oven to 425°F (220°C) if you are making roasted salsa verde.
Arrange the tomatillos and green chiles on a baking sheet. Drizzle with olive oil and roast for 15-20 minutes, or until they are slightly charred and soft.
If you're making fresh salsa verde, skip the roasting and proceed to the next step.
For roasted salsa, allow the roasted ingredients to cool slightly, then transfer them to a blender or food processor.
Add the cilantro, onion, garlic, lime juice, and a pinch of salt to the blender. Blend until smooth, adjusting the consistency with a little water if necessary.
Taste and adjust seasoning with additional salt or lime juice as needed.
Transfer the salsa verde to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld.
