Salsa Verde
Authentic 5-ingredient Mexican Salsa Verde for your tacos, enchiladas, or breakfast eggs. Plus, a trick on how to adjust the spiciness to your liking.
Calories 84kcal
Ingredients
- 6 large tomatillos
- 2-4 jalapeño chilis and/or serrano chilis
- 2 cloves garlic
- 1 bunch cilantro
- salt
Instructions
- Peel and wash tomatillos, leave as whole but cut out the hard top middle white section like you would with a strawberry. Be careful because the white part is very hard but the tomatillo's flesh is soft and the knife slips easily.
- Peel garlic and wash and deseed jalapeño chiles.
- Place tomatillos as a whole, garlic cloves as a whole and chilis as a whole in a pan with a lid and add about an inch of water. (If you want more control over spiciness, cook tomatillos and garlic in one pan and chilis in another).
- Bring water to the boil and once boiling, reduce heat to simmer and cover the pan with a tight-fitting lid.
- Cook until tomatillos are very soft (about 20 minutes).
- Wash cilantro and cut off bottom part of stalks.
- Add cooked tomatillos, garlic, cilantro, and about half a teaspoon of salt to a blender and blend for about 30 seconds, then and chilis cutting off the stem first (and deseeding if desired) one at a time until you reach desired spiciness. Blend until smooth.
Nutrition
Calories: 84kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Sodium: 7mg | Potassium: 657mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 61.1mg | Calcium: 25mg | Iron: 1.3mg