Super Easy Salsa Verde Recipe That Doesn't Require Canning
Make this super easy salsa verde recipe once and you will be adding this tangy, multipurpose salsa to your recipe folder. Since I have lived in Texas for the majority of my life, I consider Mexican cuisine my native cuisine. Therefore, I HAVE TO HAVE IT!
Is Salsa Verde Tex-Mex?
As a kid, Mexican meant cheesy enchiladas covered with chili sauce and taco "salads" that came in an edible bowl. Several years ago a chance encounter with hotel employees in Mexico clued me in that Mexican is all about fresh, real food. And they had this green salsa in large vats to use at will. What has become known as Tex-Mex is a legit cuisine in the culinary world. It's just not legit Mexican cuisine. And it's definitely not fresh, especially when you factor in places like the Bell! So thankfully no, salsa verde is "real Mex"
Ways to Serve Salsa Verde
For years, I've been on a healthy journey leading me to cut out several different food groups from time to time. And I'm not the type that eats just to live. I can't do scrambled eggs or grilled chicken with steamed broccoli every day. That's what led me to making a batch of this salsa verde. I can eat it without a problem.
Chips and Salsa - No I can't have tortilla chips right now to go with my salsa, but I can have plantain chips.
It's great with Barbacoa or carnitas whether you serve them in a bowl or as tacos
On scrambled eggs.
You can also make a a very simple Chicken Chili Verde by combining the Salsa Verde with homemade bone broth and chicken.
This is about as easy as it gets for making a salsa from fresh ingredients. True salsas, many times, require roasting vegetables then pureeing them, and almost all salsas, whether you roast the ingredients first or not, require frying them in hot oil. This salsa is simply boiled then blended. Here's the step-by-step with full recipe to follow.
Super Easy Salsa Verde Recipe Steps:
Step One:
Gather ingredients
Step Two:
Keep some of the ingredients raw. These will add extra flavor, freshness and body to the finished salsa
Step Three:
Place the remaining garlic, chile, tomatillo and onion in a medium saucepan and fill with water to almost cover
Step Four:
When all ingredients are slumped and the tomatillos have changed from chartreuse to olive, the mixture is ready to blend
Step Five:
Use a slotted spoon to transfer everything to the blender and add the reserved raw ingredients along with a teaspoon of sea salt.
Step Six:
This is a great time to use your cilantro stems, by the way, as they will blend up perfectly.
Step Seven:
Taste and add more salt if you like then pour into jars to store.
Salsa Verde
Ingredients
- 4 large white onion
- 1 pound tomatillos, husks removed*
- 6 cloves garlic, divided
- 1 jalapeno or 2-3 serranos
- 1/2 bunch cilantro
- 1 tsp sea salt plus more to taste
Instructions
- Cut a sliver off of white onion and set aside along with one tomatillo, two cloves of garlic, 1/2 the jalapeno or one of the serranos.
- Place remaining vegetables in a medium saucepan and simmer over medium heat until the tomatoes soften (some may burst) and the onion is starting to turn translucent.
- Using a slotted spoon, transfer the cooked vegetables into a blender and add the raw vegetables, cilantro and sea salt. Remove the center of the blender lid and cover the hole with a clean kitchen towel to prevent the hot mixture from exploding out of the blender.
- Starting on low speed and gradually increasing to high, blend well until smooth. Taste for salt and add more if necessary.
- Transfer to containers and refrigerate for up to 1 week. Freeze for 2-3 months.