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A few things are always in my kitchen, like limes, avocados, tomatoes, onions, and salsa! Salsa in Mexico usually refers to a delicious mixture of vegetables, herbs, spices and chiles liquified in a blender. Salsas are truly versatile, we pour them on meat, eggs, quesadillas, tacos, tostadas, you name it. By the way, that yummy mix of chunky tomatoes, onions, cilantro and pepper some folks in the US call salsa, we call pico de gallo in Mexico. You can also find my avocado salsa recipe here for a nice variation.
One of my favorite, easy to make salsas is called Salsa Verde. Here is my Salsa Verde recipe:
Related post: Chorizo Potato Bites with Salsa Verde
Salsa Verde
- 10 medium tomatillos
- 3-4 serrano chiles
- 1/2 white onion
- Cilantro
- Salt to taste
Peel and clean the tomatillos. Wash the chiles and cut the stems off. Place the tomatillos and chiles in a pot and cover with water. Bring to a boil and then cook for about 10 minutes. You will know when they are done when they change from a bright green to an olive green. Let them rest to cool down.
Strain them but keep the liquid and set apart. In a blender combine tomatillos, chiles, onion, a large handful of cilantro and salt to taste. Mix, taste for salt and consistency, if it is too thick, add a little bit of the liquid you set apart. That’s it!
Related post: Penne Pasta with Salsa Verde
Buen Provecho,
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Also known as tomatillo salsa. It's fast and easy and made like in Mexico. Enjoy on top of your favorite Mexican dishes like quesadillas, tostadas, tacos. Or on top of eggs, meats and fish.
- 10 medium tomatillos
- 3-4 serrano chiles
- 1/2 white onion
- Cilantro
- Salt to taste
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Peel and clean the tomatillos. Wash the chiles and cut the stems off. Place the tomatillos and chiles in a pot and cover with water. Bring to a boil and then cook for about 10 minutes. You will know when they are done when they change from a bright green to an olive green. Let them rest to cool down.
-
Strain them but keep the liquid and set apart. In a blender combine tomatillos, chiles, onion, a large handful of cilantro and salt to taste. Mix, taste for salt and consistency, if it is too thick, add a little bit of the liquid you set apart. That's it!
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www.mamalatinatips.com
What a great recipe. Once a month I do a recipe roundup and I will be including this in my next one. I may actually even try the recipe myself, which is a rarity. 🙂
Hola Paloma, ¿cómo te salió?
This should be a fun recipe to make.
I used to make this all the time, a little different though, but since kids grown-gone, empty house, you know, hard to cook for one. But I think I will make this. Thank you for giving me a good memory Amiga!❤️
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I make a salsa similar to this but I roast the Chile’s and tomatillas to get a roasted flavor.
Hi Elna, thanks for your comment, yes, sometimes I do that, it tastes amazing!
How long will the salsa keep stored in the refrigerator?
Hi Liz, in a container with a lid it will last for 5-6 days.
Love any type of salsa, but Mexican salsas are my FAVORITES!
Thanks for the homemade version of one of my favorite salsas!