Salsa Verde
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By DaeEun
Salsa Verde
This pan-roasted Salsa Verde recipe is so easy to make. Just the tomatillos and pepper(s) and blend with a few basic ingredients for the best Salsa Verde you’ve ever tasted! So easy to make and so tasty. You can make a lot of different dishes or using as a sauce for your cooked protein or a dressing for your salad.
Updated at: Thu, 17 Aug 2023 03:38:32 GMT
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Ingredients
0 servings
2 poundstomatillos
husked, rinsed, and pat dried
2jalapeños
medium, took out seeds and veins for milder taste or keep all for spicier version
white onion
chopped
¼ cupfresh cilantro leaves
packed, more if you love cilantro
6garlic cloves
minced or whole
2 tablespoonneutral oil
I used avocado oil
2 teaspoonsdry mexican oregano
1 cubechicken bouillon cube
I used vegetarian version, or /2 to 1 teaspoon salt
⅛ cupwater
depending how thick you want your salsa
Dry hot red pepper
optional
Lime
optional
Instructions
Step 1
Heat a large dry frying pan or Dutch oven over medium with oil.
Step 2
Add the tomatillos, peppers, and onions.
Step 3
Stir well to coat well with oil and cook about 4 minutes on one side.
Step 4
Add garlics. then flip everything and go another 4 minutes, until the tomatillos are quite soft.
Step 5
Add 1 cube of chicken bouillon cube(or salt) and dry Mexican oregano. Water to cook a minute more.
Step 6
Turn off the frame and let it sit to cool down a little bit.
Step 7
Puree the vegetables with cilantro and lime juice( optional) in a blender until you get a smooth even texture.
Step 8
Enjoy it with whatever you have in your hands, e.g., chips, taco, salad, etc.
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