There is lots of debate about the better salsa: verde o roja? Green or red salsa? To me, this is hands down the BEST salsa, period. Don’t take my word for it though, go try it out yourself!
I am sure you have a favorite salsa at your favorite Mexican restaurant or your favorite store bought kind. I am pretty confident when I say this will definitely be on the top of your list. It is a popular recipe and it is a great salsa to drizzle over your favorite tacos, eggs, quesadillas, etc. It is also the perfect base for my pozole verde which you can find here.
Growing up, my grandma ALWAYS had salsa roja and salsa verde on the table and you bet your booty I was always getting into the verde. There’s something about the tangy flavor of the tomatillos with the spice of the peppers that made me go back for more. Until this day my grandma will always send salsa verde home with me when I visit her because she knows it is my favorite!
First thing is first, let’s talk about tomatillos. This glorious tomato-like fruit, (yup, not a vegetable), is tangy and a little tart. They are not to be confused with green tomatoes as those are a completely different thing. Tomatillos are covered in a husk and are slightly sticky under that husk. When you cut into them they are very similar to a tomato in that they are juicy and have tiny little seeds. You can find them in almost any grocery store. I recommend you ask your produce department where they are.
For this salsa verde I highly suggest you roast everything. There is seriously a big difference in flavor when you do this. Alternatively you can boil everything and it will still turn out delicious. However, trust me on the roasting thing, you won’t regret it!
This recipe is versatile and you can customize to your flavor and spice preference. You can use serrano peppers instead of jalapenos, use less or more tomatillos, adjust garlic to preference. One thing is for sure though: you will want to make this salsa over and over again. It is full of flavor and spice and great on everything! The salsa is Whole30 complaint and the perfect base for one of my favorite meals: Pork Chile Verde. Do yourself a favor and make this salsa and immediately make the Pork Chile Verde found here.
- 5 tomatillos husks off and rinsed
- 2 -3 jalapenos or serrano peppers Quantity depends on desired spice level. Seeds removed for less spice
- 1/2 onion
- 2 garlic cloves
- 1/2 cup cilantro
- 1/4-1/2 cup water amount depends on desired consistency
- salt and pepper to taste
- Line baking sheet with aluminum foil or spray sheet with preferred cooking spray. Place everything on sheet except cilantro, water, and salt and pepper.
- Place baking sheet under broiler for 5-7 minutes until starting to char. At this point remove garlic cloves as to not burn them. Flip everything over and broil for another 5-7 minutes. Be careful not to burn the vegetables. You only want a slight char. Alternatively you can boil all the veggies in some water until tender.
- Place everything in a blender, starting with 1/4 cup of water and seasoning to taste. Add an additional 1/4 cup of water if salsa is too thick or thinner salsa is desired.