Mexican Salsa Verde – Two Ways: Fresh & Cooked
If you love authentic Mexican flavors, this homemade salsa verde recipe is a must-try. With just a handful of ingredients, you can make Mexican green salsa in two ways—fresh and cooked. Each method brings out different flavors and textures, so you can choose the one that best suits your dish.
2 cups
Calories: 190kcal
Ingredients
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.
Nutrition
Serving: 1cup | Calories: 190kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 602mg | Potassium: 863mg | Fiber: 9g | Sugar: 20g | Vitamin A: 673IU | Vitamin C: 43mg | Calcium: 104mg | Iron: 2mg