I can’t think of a more effortless way to impress your friends.
In fact I’ve made and incorporated this very salsa verde recipe so many times on this blog that it almost seems ridiculous to post it as it’s own recipe but the fact of the matter is, whenever I make it people ask me for the recipe in a way that is so flattering I almost think they’re making fun of me.
“Kate”, They say with a chip falling out of their mouth. “This salsa is sooooo amazing!!! Is the recipe on the blog?” Normally, I would be honored that someone is interested enough to want to recreate it at home, but because this salsa takes practically zero effort, I always give them a sideways glance because I feel like they know I did basically nothing and brought it to a party.
But they don’t! That’s the thing, no one believes me when I tell them how simple this salsa verde recipe is. Whenever I get into the details, then it’s their turn to give the side eye, like yeah right, nothing that tastes this good can be that easy, it’s probably just because your a chef that you can produce magical results without lifting a finger, but it’s TRUE! Anyone can do it! So, what are you waiting for? Give it a try!
Just A Couple Salsa Verde Tips
Tomatillos are available at most grocery stores, but if you’ve never bought them before, peel back the papery husk and look for ones that aren’t moldy or bruised. You want them to be firm and on the smaller side. The larger they are, the less flavor they have.
The difference between a okay salsa verde and a great salsa verde is the amount of salt and liquid added to the final product. Tomatillos have a thickening agent that firms up when it’s cold, so the salsa may seem fine when it’s warm but as soon as you pull it out of the fridge, it’s like a solid blob. Add enough liquid (I like to use the liquid the vegetables cooked in) so it coats a chip, but is pretty runny. It will get thicker as it cools.
The second is the salt amount. I don’t add lime juice to my salsa verde because I think the tomatillos are tart enough on their own. But you will need a decent amount of salt to bring out that delicate tart flavor. Start with a teaspoon and add more as needed. When you taste the salsa, taste on a chip, that way you get the salt from the chip with every bite and don’t go overboard.
Salsa Verde is More Than a Dip for Chips
Here’s a few ideas on how to use your salsa beyond the chip bowl:
- Green Chilaquiles with Fried Eggs
- Stacked Enchiladas Suizas with Chicken
- Chicken Chile Verde Torta with Goat Cheese
- Freezer-Friendly Breakfast Burritos
- 2 pounds tomatillos, husks removed and rinsed
- 1 small white onion, chopped
- 2 cloves garlic
- 2 jalapeños, stemmed (remove seeds if you'd like it less spicy)
- 1 small bunch cilantro
- 1-2 teaspoons salt
- Combine tomatillos, onion, garlic, and jalapeños in a large pot. Cover with water by about and inch, season with salt, and bring to a boil.
- Reduce heat to a simmer and cook until tomatillos are soft, but not falling apart, about 10 minutes. Let cool slightly.
- Using a slotted spoon transfer vegetables to a blender, along with 1/2 cup of the cooking liquid. Add cilantro and 1 teaspoon salt. You may need to do this in batches depending on the size of your blender.
- Blend on high (careful, if the mixture is still hot, hold a few layers of paper towel over the blender instead of the lid. The heat will make the top blow off).
- Once smooth, taste and add more salt if needed. If the mixture is too thick, add a tablespoon or so more of the cooking liquid, keep in mind, the salsa will thicken as it cools, so you want it to be a little runny initially.
- Transfer to a sealed container and refrigerate until ready to use. Salsa will keep for up to a week in the refrigerator.