Never buy store-bought salsa again and make this salsa easily.This Green sauce Made from 6 ingredients, it is refreshing.
Best salsa verde
Is there anything better than fresh homemade? Green sauce Use your favorite tortilla? Do not! This is our opinion on the recipe for salsa verde, and you will want to keep it in the refrigerator at all times.
This salsa verde…
- Only 6 ingredients are used!
- It’s so fresh and delicious.
- It can be eaten alone or on many delicacies.
do you know? Tomato is not tomato, but its cousin!
Tools needed for Salsa Verde
You only need some kitchen tools to prepare this Salsa Verde recipe!
The ingredients you need
You only need 6 ingredients to make this salsa! Make it your own by choosing which spicy chili to use. Trust us, it’s so simple, you can do it every week!
- Fresh tomatoes-You can find fresh tomatoes near ordinary tomatoes in the grocery store. If the tomato season is not busy, you can usually find them in local cooperatives.
- Garlic cloves – We recommend using fresh garlic cloves in this recipe. No need to chop these garlic cloves. Freshly peeled garlic cloves.
- White onion- You can use any type of onions in this recipe. We recommend using white onion because it is not too sweet.
- Jalapeno or Serrano Peppers-Salsa Verde is a bit spicy. You can choose jalapeno or serrano pepper, it’s your choice! If you like something very spicy, please feel free to add seeds. If not, make sure to remove the seeds before placing the pepper in the pot.
- Fresh coriander– After all the food is cooked, add fresh coriander to the food processor. No need to serve coriander. You can also use stems!
- Coarse salt–
This is a hint
Can’t find fresh tomatoes? You can use canned ketchup in this recipe, as long as you must discard the poaching liquid before proceeding with the recipe.
How to make salsa verde
- Prepare all ingredients. Remove the seeds of the pepper, peel the garlic, and prepare all the remaining ingredients for this salsa.
- Boil together. Put all food (except coriander and salt) into the pot. Cover all ingredients with water. Bring water to a boil over high heat, then simmer for 10 minutes.
- Throw away some water. Discard half of the water in the pot so that your salsa verde does not have a runny nose.
- food processing. Disturb everything in the food processor and process until it is smooth, but not too rotten. You want to leave a few pieces to get a delicious texture.
- service. Serve with French fries or on your favorite dishes.
Roasted tomatoes. Sometimes people make salsa by roasting all the ingredients instead of boiling. That will make your smoky salsa even stronger. We decided to use the boiling method instead of baking!
How does Salsa Verde taste?
Salsa verde is a spicy and sour salsa sauce, usually flavored like the classic red salsa sauce.
You can taste Salsa Verde in many delicious ways! We like to use our favorite potato chips as an appetizer, Classic avocadoAnd a delicious Watermelon Margarita. However, you can accompany many dishes!
Serve with this salsa with any of the following dishes.
The best beef nachos recipe- Ground beef corn chips It’s a delicious weekday dinner, whipped together in less than 30 minutes!
Homemade Chicken Enchiladas: These ones Enchilada Chicken Made with grilled chicken, Monterey Jack cheese and delicious salsa verde. You will never make another homemade chicken enchilada recipe again!
Mexican Street Corn Saladour Mexican Street Corn Salad Made from grilled corn, tomatoes, onions and the most delicious yogurt with yogurt and lemon juice.
Rotisserie Chicken Enchiladas Skip half of these preparation times Rotisserie Chicken Enchiladas! They are packed with shredded chicken, vegetables, beans and topped with a layer Homemade Enchilada (tycoon) sauce.
Slow Cooker Meat Burrito Bowl-Make these slow cooker burrito bowls with tender pork roulades, street corn salad, cilantro lime rice, and all your favorite fixtures
After allowing the salsa to cool completely, place it in an airtight container in the refrigerator for 7 days.
- 1.5 Pound fresh tomatoes, rinsed, shelled (or canned whole tomatoes, discard the poaching liquid)
- 2 pcs Garlic cloves peeled
- ½ Medium onion, peeled
- 2 pcs Medium jalapeno or serrano pepper, stalked and seeded
- 1 cup Fresh coriander with stems
- ½ teaspoon Coarse salt
- Put all other ingredients except coriander and salt into the pot, and cover the vegetables with an appropriate amount of water. (If you use canned ketchup, drain the brine and put it directly into the food processor).
- Bring to a boil over high heat.
- Turn the heat to low and simmer for 10 minutes.
- Filter out half of the water, then transfer the rest of the ingredients to the food processor.
- Add coriander and salt to the food processor.
- Blend until it is almost smooth, leaving a little texture.
- Taste the salsa to determine if it needs more salt, then season it. If the salsa needs a little acidity, add a little lime juice.
Serving size: 1/6
fat: 1 piece
protein: 1 piece
Erin Harris’s cookbook, Cheese Poet.