Salsa Verde
I don’t know about you, but I am in the mood for some
Salsa Verde and chips!
Yes, yes I am.
Okay, so there are a few salsas out there that I will hover over with the chips bowl near by. This, THIS Salsa Verde, is on that list my friend. The top of that list!
The Tomatillo, is that husky little green tomato is the tasty ingredient that gives this salsa the fresh, tart flavor and makes it so wonderful.
Making Salsa Verde is crazy easy. You can make the recipe in double or triple batches, canning a few jars (if you’re into that sort of thing), giving them to your friends and family, or hoarding keeping them stored in the refrigerator for yourself … hoarding.
The first time I remember having Salsa Verde was many moons ago. I was at a friends house in Mexico, enjoying life, eating the best food ever … taking dance classes (as you do) and meeting new friends. One night we were to have a simple light dinner, breakfast for dinner that is, the menu: fluffy scrambled eggs served on a hot tortilla and salsa verde. I was hooked. It was so ridiculously easy and perfectly yum, that I spent many a meal since enjoying that same dish.
You can enjoy this salsa on all of your favorite Mexican/Tex-Mex … anything you want a hit of salsa on.
Enjoy!
Salsa Verde
An absolutely addictive Salsa Verde! Easy to make and is rather tasty
Ingredients
- 1 lb Tomatillos, husk removed, washed and quartered
- 1 Serrano Chili, seeded and chopped (like Chili? Add more)
- 1/2 large Yellow Onion, chopped
- 2 - 3 Garlic Cloves, minced
- 1/4 tsp Salt
- 1/2 cup Water
- 1/2 - 3/4 cup fresh Cilantro, chopped
- Juice of 1 - 2 Limes
Instructions
- In a processor or blender, add in the quartered Tomatillos, Chili, Onion, Garlic, Salt and Water, blend until well combined.
- Transfer the salsa to a saucepan, over low heat, stirring occasionally, simmer for about 15 minutes. Add in the chopped Cilantro and Lime Juice during the last few minutes of cooking.
- Remove from heat and allow to cool.
- Store in airtight jars in the refrigerator.
Notes
The recipe can be doubled or tripled.You can also use the canning process for longer storage.Recipe adapted from Epicurious
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
