Best Taqueria Green Salsa Salsa Verde Recipes

Salsa Verde Recipe: The Ultimate Mexican Green Salsa image

Provided by Mike Hultquist

Time 30m

Number Of Ingredients 8

1 pound tomatillos
2 serrano peppers ((or use jalapeno peppers for a milder salsa verde))
3 garlic cloves (chopped)
1 small red onion (chopped)
1/2 cup chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon lime juice ((about 1 small lime))
Salt to taste ((I use a teaspoon of sea salt))

Steps:

Peel, rinse and dry the tomatillos. Slice them in half and set them onto a large lined baking sheet.
Slice 1 serrano pepper in half and set it on the baking sheet with the tomatillos, skin sides up.
Roast the tomatillos and serrano pepper at 425 degrees F. for 15 minutes, or until the tomatillos begin to char slightly. The skins will darken.
Remove and transfer to a food processor or blender.
Add the remaining ingredients and process until smooth. Adjust for salt and serve. Or, refrigerate in a sealed container to let the flavors mingle. Great with tortilla chips!

Nutrition Facts : Calories 27 kcal, Carbohydrate 5 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

Green Hot Sauce (Salsa Verde) image

Provided by Sherbear1

Time 35m

Yield 32

Number Of Ingredients 5

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

Steps:

Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
Pour the cooked vegetables into a blender, and blend until smooth.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g