Not only is the salsa verde delicious, it’s incredibly healthy. This versatile green sauce is great served on potatoes, vegetables, pasta, and more. The herby freshness of the cilantro and tomatillos, paired with the zip from chiles, garlic, and white onion is a dynamite combination.
We hope you enjoy!
8 tomatillos, peeled and rinsed
3 jalapeno peppers
1 serrano pepper
3 cloves garlic, crushed
3 Tbsp. water, plus more as needed to reach desired consistency
1 tsp. sea salt
½ cup cilantro, finely chopped
½ cup white onion, finely chopped
Fill a large pot half full with water. Add tomatillos and peppers. Bring to a boil, and boil for 10 minutes.
When the tomatillos and peppers are done boiling, drain and run under cold water to cool down.
To a blender add garlic, 3 Tbsp. water (slightly more if needed), salt, tomatillos, and peppers. Blend for 1 minute.
Stir in cilantro and chopped onion.
Taste and season with a pinch of salt if necessary.
Store the salsa in an airtight container in the refrigerator; it stays good for a few days.
With much love and gratitude,
Want more of Aaron’s scrumptious Mexican food? Be sure to check out his fantastic guacamole recipe here: