Name: Salsa Verde
Prep time: 15 min
Cook time: 5 min
Total time: 80 min
Ingredients: 7 medium tomatillos, husked and chopped ((Note 1)); 2 serrano peppers, chopped ((Note 2)); 1/2 cup chopped onions; 1/4 cup chopped fresh cilantro leaves; 1 lime, juiced (2 tablespoons juice); 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon table salt

Summary:

Salsa verde is a spicy and tangy green sauce made with pureed tomatillos, chili peppers, onions, and seasonings. This sauce brightens up any meal, contributing a unique zesty flavor.

Salsa Verde

4 from 1 vote

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Prep: 15 mins

Cook: 5 mins

Cool: 1 hr

Yield: 6 servings

Calories: 30

Net Carbs: 4.5g

INGREDIENTS

7 medium tomatillos, husked and chopped (Note 1)
2 serrano peppers, chopped (Note 2)
1/2 cup chopped onions
1/4 cup chopped fresh cilantro leaves
1 lime, juiced (2 tablespoons juice)
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon table salt

INSTRUCTIONS

Puree Ingredients: Process all ingredients in food processor until pureed, about 20 seconds, pausing as needed to scrape down sides of food processor bowl.
Cook Sauce: Transfer contents of food processor to small saucepan. Bring to simmer over medium-high heat. Simmer for 5 minutes, stirring frequently, reducing heat as needed to maintain simmer. Sauce should darken as it cooks. Turn off heat and let stand to cool.
Serve: Serve (Note 3), or transfer sauce to lidded container and store in refrigerator (Note 4).

NUTRITION

Makes 6 Servings

Amount Per Serving:

Calories 30
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 200mg	8%
Net Carb 4.5g
Total Carb 7.5g	2%
Dietary Fiber 3g	12%
Sugars 3.5g
Protein 0g

Vitamin A 4% · Vitamin C 19% · Calcium 1% · Iron 4%

PHOTOS

chopped onions, cilantro, serranos in food processor

garlic, cumin, salt, and lime juice in food processor

processing tomatillos until pureed in food processor

overhead view of salsa verde with wooden spoon

NOTES & TIPS

(1) Tomatillos. You’ll need about 1 pound total. Tomatillos are green in color, the size of a very small tomato, and covered with a papery husk. They’re in season from early summer through fall, but are typically available year-round. You can find them in the produce section of U.S. supermarkets. Since tomatillos contribute a unique tart and zesty flavor, I don’t recommend substituting them with something else.

(2) Serranos. Use 2 serrano peppers for medium spiciness, or only 1 for a mild salsa. You can substitute with jalapeños, which aren’t as spicy as serranos. I include the seeds and membranes, which contain most of the capsaicin. If you’re sensitive to capsaicin, wear gloves while handling the peppers.

(3) Serving. Depending on how you’re using it, salsa verde can be served room temperature, warm, or cold. You can use it as a dip, as a condiment over scrambled eggs or meats like chicken, steak, pork, or fish (e.g., pan-seared swordfish and salmon). It’s also delicious as a sauce in burritos and tacos.

(4) Storage. Salsa verde should last up to 1 week in the refrigerator. If separation occurs, stir it up before using.