This Mexican salsa verde, prepared in two ways is the best salsa ever, it gives a burst of flavor and nutrition to everything you add it to. Make it fresh with raw tomatillos, onion cilantro and serranos. Or cook all the ingredients and then blend.
10 minutesmins
15 minutesmins
0 minutesmins
25 minutesmins
2cups
Calories: 190kcal
Ingredients
5-7 tomatillos depending on the sizepeeled and rinsed
1cupcilantroleaves, and stems
1-2serrano chili peppers
1 / 4cupchopped white onion
1/2teaspoonsalt
Instructions
For the raw tomatillo salsa. Combine tomatillos, cilantro, serrano pepper, salt, and chopped onion in a blender for the raw salsa. Blend until well-integrated, then taste and adjust seasoning as necessary.
Cooked salsa: Place all the ingredients in a saucepan along with a quarter cup of water. Cover and let it cook for 10-15 minutes. Later, blend everything together until well integrated. Taste and adjust seasoning as needed.
Notes
Tomatillos. Choose firm tomatillos with a bright green husk and skin. Remove the husk just before use. Store in the fridge's crisper for up to two weeks. Rinse after removing the husks.
Cilantro. Use the leaves and stem; the stem is where the magic is. It has tons of flavor.
Serrano peppers. You can easily substitute them with jalapeño peppers if you don't want the salsa verde to be very spicy.
Onion. Use the onion that you have on hand; I usually use white onion or yellow onions.
Salt. Sea salt or kosher salt works excellent here.