Salsa verde is a symbol of tradition, family, and the bold, fresh flavors that define Latin American cooking. Every family does it a little differently, but my favorite is this straightforward, weekday salsa verde. Add serranos for a spicier variation, avocado for a creamy texture, or cumin for a hint of smokiness. The vegetable stock is optional, but I find it gives the salsa an umami flavor and helps cut the acidity of the tomatillos.
This salsa is extremely versatile and can be used in chilaquiles verdes, burritos, enchiladas, or just scooped up with tortilla chips. Give this 20 minute recipe a try, because once you taste fresh salsa verde, you’ll never go back to store bought!
Salsa Verde Recipe
Cook Time
20 min
Serves
8-10
Ingredients
- 8 tomatillos, husked
- 1 jalapeño
- ¼ white onion
- 2 cloves garlic
- ¼ cup cilantro
- ½ cube vegetable stock
- Salt to taste
- Water, as needed
Steps
1
Start by searing tomatillos, jalapeño, and onion over medium heat.
2
Once browned, transfer the vegetables to a blender or food processor. Add vegetable stock cube, garlic, cilantro and salt.
3
Blend to desired texture, add water if needed,