This 20-minute Salsa Verde is perfectly balanced with a blend of spicy and tangy in each bite. Made with lots of jalapeño and fresh cilantro, add a scoop all your favorite recipes to give them a Mexican touch!
Prep Time5 minutesminutes
Cook Time15 minutesminutes
Total Time20 minutesminutes
1poundtomatillos, husks removed
½small yellow onion
1bunch cilantro, chopped
Place the tomatillos and jalapeños in a large pan and cover them with water. Bring to a boil and cook until the tomatillos turn from a vibrant green to a dull green.
Lift the tomatillos and jalapeños from the water with a slotted spoon, making sure to drain the water.
Add them to a blender, or food processor, and add the remaining ingredients. Blend until chunky or smooth, according to your preference.
Serve warm, or chill before serving.
Storage: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. Avoid temperature changes because this will make it spoil faster. Reheat the portion you'll consume in the microwave for up to 1 minute or in a pot over low heat for 4-6 minutes. You can also serve it chilled or at room temperature. Freeze: Transfer it to a freezer-friendly bag or container. Freeze it for up to 3 months. Thaw it in the fridge overnight before reheating or serving as usual. Make It Spicer: Swap the jalapeño for serranos to make a spicier salsa. If you want to triple the heat, leave the seeds and membranes in your chiles. Make It Mild: To make your salsa mild, remove the seed and membrane from the jalapeños before adding them to the pot. Skip The Cooking: Blending the raw ingredients together will give you an equally yummy sauce and reduce your cooking time. It’s slightly more sour, though.Sugar: Sprinkling in 1/4 to 1 teaspoon of granulated sugar can help you round out the sourness and balance the flavors. It’s not enough to ever make your salsa taste sweet, but just enough to cut through the acidity.