Salsa Verde (Boiled and Roasted)
A versatile Mexican salsa verde, with options for both boiled and roasted preparations, perfect for any occasion.
30m4Servings
Nutrition
49kcal
2gProtein
10gCarbs
1gFat
Ingredients
BOILED SALSA VERDE
Tomatillos
6 whole
Jalapeno Pepper
1 piece
Serrano Pepper
1 piece
White Onion
0.25 whole
Fresh Cilantro
¼ cup
Salt
To taste
to taste
Lime Juice
Optional
1 tbsp
ROASTED SALSA VERDE
Tomatillos
6 whole
Jalapeno Pepper
1 piece
Serrano Pepper
1 piece
White Onion
0.25 whole
Garlic Cloves
3 cloves
Fresh Cilantro
¼ cup
Salt
To taste
to taste
Lime Juice
Optional
1 tbsp
Equipment
Blender
Food Processor
Instructions
1Prepare the Boiled Salsa Verde
15m
15mPeel Tomatillos
Remove the papery husks from the tomatillos. Rinse them well to remove any sticky residue.
Boil Ingredients
In a pot of boiling water, add the tomatillos, jalapeno, serrano pepper, and onion. Boil until all ingredients are completely soft, about 10-15 minutes.
Drain and Cool
Drain the cooked ingredients and let them cool slightly.
2Prepare the Roasted Salsa Verde
20m
20mPrepare Ingredients
Peel the tomatillos and rinse them. Chop the onion into large pieces. Keep the garlic cloves whole and unpeeled.
Roast Ingredients
Place the tomatillos, onion, garlic cloves, jalapeno, and serrano pepper on a comal or cast iron skillet over medium-high heat. Roast for about 8-10 minutes, turning occasionally, until all ingredients are blistered and slightly charred.
Cool and Peel Garlic
Remove the roasted ingredients from the heat. Let them cool slightly. Peel the garlic cloves.
3Blend the Salsa
5m
5mCombine Boiled Ingredients
Add the boiled tomatillos, peppers, onion, cilantro, salt, and optional lime juice to a food processor or blender. Blend until smooth.
Combine Roasted Ingredients
Add the roasted tomatillos, peppers, onion, garlic, cilantro, salt, and optional lime juice to a blender. Blend until smooth.
Taste and Adjust
Taste the salsa and adjust seasoning with salt and lime juice as needed. The roasted salsa may require a bit more salt due to the sweetness from roasting.
4Serve
Serve
Serve the salsa verde immediately with tortilla chips or as a side dish.
Tips
For a spicier salsa, add more peppers or leave some seeds in.
The boiled version will have a brighter, fresher flavor, while the roasted version will have a deeper, smokier taste.
Adjust the amount of lime juice to your preference; it adds a touch of acidity that balances the flavors.
If the salsa is too thick, you can add a tablespoon or two of water or reserved boiling liquid to reach your desired consistency.