This Salsa Verde is perfect for topping tacos, using as an enchilada sauce, or simply dipping a tortilla chip in to. It’s easy, simply and delicious!
Greetings!
Hello All! I know it’s been a lllooonnnnggg time since I’ve posted, but I’m back and ready to share lots of new recipes! First up is this amazing Salsa Verde.
This delicious green salsa is a little smokey, a little spicy and a whole lotta delicious! It can used as an amazing enchilada sauce, a great topping for tacos (hello easy Salsa Verde Chicken Tacos!!), or simply grab a bag of chips and eat it right out of the jar. You’re going to need to make this salsa today!
From My Head Tomatillos (see what I did there?)
Let’s talk Tomatillos for a second, because they are the base for this salsa. Tomatillo may translate to “little tomato”, but they are NOT little green tomatoes, they are a fruit (yes a fruit, just like the tomato and cucumber).
Tomatillos are usually green and covered with a paper husk you need to remove before eating or cooking and they are slightly less sweet than a tomato. Not all grocers carry them, at least down here in Florida, so you may have to do a little research first.
Now it’s time to get down to business. I start by roasting the tomatillos, poblanos, jalapeños, onion for about 20 minutes (turning half way through). I wanted a real char on these veggies, so I actually roasted them under the broiler. This is not the time to walk away and be complacent, you need to make sure you monitor this process. Check every five minutes or so and rotate about every 10 minutes.
Side Tip: If this process scares you, you can certainly roast at 450 degrees instead of using the broiler.
Once the roasting is done, let everything cool before moving on. I like to leave the skins on the peppers and tomatillos, you can remove them if you choose. Add all the veggies and remaining spices, lime and cilantro and blend to make this amazing salsa! As always, taste test and add a bit more spices if you need to.
Go Get Salsa-ing
In under an hour, you have a salsa/sauce that it delicious and perfect for topping enchiladas, tacos, eggs or simply dipping chips in to! Make this salsa this week and amp up your Taco Tuesday!
Happy Eating!
~Nancy
Here are a few other of our favorite salsa recipes!
- 2 lbs Tomatillos, husks removed
- 2 Poblano Peppers
- 1 Onion, quartered
- 2 Jalapeños, more if you want more heat
- 1½ tsp Cumin
- 1 tsp Salt
- 1 tsp Grd Black Pepper
- ½ tsp Garlic Powder
- handful of Cilantro
- ½ Lime
- Heat Broiler on High
- Place Poblanos, Jalapeños, Onion and Tomatillos on a sheet pan (large enough so veggies aren't crowded)
- Roast 8-10 minutes then flip peppers and tomatillos for an even char
- Roast for 5-10 minutes more, watching closely so the peppers don't burn too much
- Once roasted to your liking, remove from oven and allow to cool
- Place all peppers, tomatillos, onion, spices, cilantro and lime in a food processor or blender
- Blend until smooth or to the consistency you prefer, taste test and add more salt and garlic if needed
- Enjoy immediately as an enchilada sauce, taco topping or salsa
- Happy Eating!
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