It’s so easy to make homemade salsa verde: a sauce with pureed tomatillos, chili peppers, onion, cilantro, lime, and other seasonings. Check out the step-by-step photos below to learn how to make this recipe.
This week is all about salsa verde and I’ll be sharing my favorite recipes on what you can make with them. I’m starting the week off today with this salsa verde recipe, and I’ll be back on Wednesday and Friday to share meal ideas that incorporate this tomatillo sauce. First, I want to share some background about tomatillos: they are originally from Mexico and are a member of the tomato family. They’re green in color and covered with a husk that needs to be removed before using. Tomatillos are frequently used in many Mexican dishes, and they can be eaten raw or cooked. Summer is when you’ll find them in season, and I love using them to make a big batch of salsa verde, which has the characteristically tart tomatillo flavor and gorgeous green color.
Step-by-step: Homemade salsa verde (tomatillo sauce)
Similar to my Mexican salsa, this salsa verde is healthy, vegetarian and vegan, and easy to make. I find it to be so refreshing to taste and I enjoy it as a hot appetizer dip with pita chips (regular tortilla chips are okay too). The tart tomatillo flavor in the sauce is addicting and I’m often craving that characteristic taste. Try it, and you’ll see what I mean.
You might be wondering how spicy this is going to be. This recipe yields 2 cups of salsa verde and I use 2 serrano peppers for that amount of sauce, which is about medium hot for me. Here is what I recommend:
- 1 serrano pepper – mild and not that spicy at all, good for those who are sensitive to heat
- 2 serrano peppers – medium spiciness, this is my preference
- 4 serrano peppers – extremely spicy, the kind where you’ll be sweating a lot
I include seeds and membranes of the serranos while using them for this recipe. You can omit to make this less hot. You can also substitute serranos with jalapeños — about 2 serranos for each jalapeño.
Watch the video below to learn how to make salsa verde:
Step-by-step: homemade salsa verde (tomatillo sauce)
Add all of the ingredients to a food processor. Puree for 20 seconds or until combined, pausing halfway to scrape down the sides of the processor bowl.
Transfer the contents from the food processor to a small pot. Bring to a simmer over medium-high heat. Simmer for 5 minutes, stirring frequently, reducing the heat as needed to maintain the simmer. The mixture should darken in color as it cooks.
Let the mixture cool. Transfer to a lidded container and refrigerate until ready to serve.
This recipe yields 6.6 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carb 10.9g||4%|
|Dietary Fiber 4.4g||17%|