There is something about bright sun and beautiful weather that makes you want to break out the tequila and make some delicious Mexican food. Fortunately for us, my father-in-law has spent a lot of time in Mexico over the years, taking cooking classes, perfecting his skills, and absorbing all there is to love about the culture. During his last visit to our house he taught us how to make his delicious salsa verde recipe.
My Hubby & His Dad Aaron
3 Generations in the Kitchen
My son was both really into helping make the salsa verde and eating it! The recipe makes a large batch, which is great because I thought I’d have some to freeze to add a burst of flavor to soups and sautés. As it turned out there was none left to freeze, once you start eating it you can’t stop it’s so good. You’ll find yourself using it as a condiment to every dish you can think of.
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!
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!
Salsa Verde
Yields: approximately 5 cups
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
To Print, Email or Text recipe click here.
With much love and gratitude,
Wendy Irene
Want more of Aaron’s scrumptious Mexican food? Be sure to check out his fantastic guacamole recipe here:
With much love and gratitude,
Wendy Irene
Want more of Aaron’s scrumptious Mexican food? Be sure to check out his fantastic guacamole recipe here:
Aaron's Authentic Mexican Guacamole Recipe
