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Fresh, authentic salsa verde will always add something special to your recipes – for example it goes great with these delicious barbacoa tacos. Without a doubt, this is a salsa that, once you’ve tried it, you won’t want to live without it.
In Mexico, you will literally see different types of salsas with every meal. The typical Mexican will always have tortillas and salsas on the table to go with every meal. Salsa verde can be prepared in many different ways – it can be made with roasted or raw tomatoes and can be combined with many different types of herbs. It can also be very liquid or a little bit thicker. Whatever method of preparation you choose, tomatillos – or green tomatoes – are the star. This type of salsa goes great with different types of barbacoa, tacos, burritos, eggs or even soup!
This recipe consists of only 5 ingredients – all fresh – and the level of spiciness is determined by how many jalapenos you add. A like this salsa very spicy, but since I am always cooking for my husband, I usually have to tone it down a little bit. I learned how to make this salsa alongside my sister – she is an excellent cook and I love that most of the memories I have of growing up with her are somehow related to the kitchen.
I always loved how she made salsa verde, but I had never really asked her directly for the recipe. Then, a few months before I got married, knowing that probably wouldn’t see each other for awhile, she called me into the kitchen and told me that it was time to teach me how to make her “famous” salsa so that I wouldn’t miss it too much and could make it on my own. Even though it is a very easy recipe to master, I am so grateful for the time that we were able to spend, laughing and cooking together. That is definitely one of the reasons that this is my favorite salsa.
Save RecipeIngredients
- 5 Tomatillos
- 1/4 - 1/2 bunch fresh Cilantro, finely chopped
- 2 Cloves of Garlic
- 1/4 Onion
- Jalapenos (1-3 depending on how spicy you want it)
- Salt (to taste)
- Olive Oil
Instructions
- Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
- After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
- Remove from the heat and blend the ingredients with the cilantro and salt.
- If you want a thinner consistency, add a small amount of water.
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