Salsa Verde
"Lovely peppy salsa. It won't take your head off so if you like "Hot" add additional chile. Serve as a condiment with chicken or meat dishes. Wonderful with eggs. The recipe was originally from Pati's Mexican Kitchen modified by me. The salsa will last up to a week in the fridge."
Ingredients
Nutritional
- Serving Size: 1 (369.3 g)
- Calories 395.9
- Total Fat - 6.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 123.8 mg
- Total Carbohydrate - 85.6 g
- Dietary Fiber - 33.5 g
- Sugars - 47.4 g
- Protein - 13.3 g
- Calcium - 96.1 mg
- Iron - 7.3 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Use a chopper to mince the tomatillos, garlic, chiles, cilantro & onion
Step 2
Place in a pot add water, over medium high heat bring to a boil.
Step 3
Simmer for about 20 minutes.
Step 4
Add salt to taste
Step 5
Cool and serve
Tips
- Food Chopper
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for firm tomatillos with a bright green color and no blemishes.
- When selecting serranos, choose ones that are bright green and firm, but not overly hot.
- Substitute jalapeno peppers for the serranos if you want a milder salsa. The benefit of this substitution is that it will reduce the spiciness of the salsa, making it more suitable for those who do not enjoy spicy food.
- Substitute limes for the water to add a citrusy flavor to the salsa. The benefit of this substitution is that it will add a bright, tart flavor to the salsa, making it more interesting and complex.
Chipotle Salsa Verde Replace the 3 serranos with 1 chipotle pepper in adobo sauce. Increase the cilantro to 1 1/2 cups. Add 1/2 teaspoon of ground cumin. Simmer for 15 minutes.
Mango Salsa Verde Replace the 3 serranos with 1 mango, diced. Increase the cilantro to 1 1/2 cups. Add 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander. Simmer for 15 minutes.
Grilled Chicken Tacos with Salsa Verde - A classic dish that pairs perfectly with this salsa. The smoky flavor of the grilled chicken combined with the zesty and bright flavors of the salsa verde makes for an unforgettable combination.
Black Bean and Avocado Salad: This light and refreshing salad is the perfect accompaniment to the Grilled Chicken Tacos with Salsa Verde. The creamy avocado and the earthy black beans provide a delicious contrast to the smoky chicken and zesty salsa verde, making for a truly delicious meal.
FAQ
Q: How long does this salsa last?
A: This salsa can last up to a week in the fridge.
Q: Does this salsa contain any dairy?
A: No, this salsa is dairy-free and vegan friendly.
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Fun facts:
Fun Fact 1: Tomatillos, which are used to make salsa verde, are native to Mexico and were cultivated by the Aztecs. The tomatillo was even mentioned in the Aztec codices.
Fun Fact 2: Salsa Verde is often served with Mexican cuisine. It was popularized in the United States by celebrity chef, Pati Jinich, who has her own cooking show, Pati's Mexican Kitchen.