Bursting with flavor, this homemade tomatillo green salsa is easy to make and requires as little as five ingredients.
My kids are obsessed with tacos. They love going out for Mexican food and are always asking to eat out in one of the many local authentic Mexican restaurants here in town. Their favorite part? The unlimited chips and salsa, of course. I mean let’s be real.
As a result, they are always asking to sample one of the many salsas offered on the table which doesn’t always turn out so great when they realize how spicy they can be. This salsa verde recipe was inspired by a recent trip to Rancho La Puerta, and I hope you enjoy.
Frequently asked questions:
Difference between salsa verde and green enchilada sauce?
The high level difference between the two is that green enchilada sauce is cooked while salsa verde is eaten raw.
How do you reduce the heat level on salsa verde?
Whenever a recipe calls for chili peppers of any kind, simply remove the white pith and seeds to lower the heat factor. Adjusting this will change the heat factor of the peppers.
What makes green salsa different from red?
Green salsa utilizes tomatillos and red salsa utilizes red tomatoes. If you’re looking for a red salsa recipe click here.
How do you serve salsa verde?
You can serve it warm, room temperature or chilled.
Recipe pairings:
- Chicken Enchiladas Verdes
- Slow Cooker Salsa Verde Chicken Tacos
- Slow Cooker Salsa Chicken
Mexican Salsa Verde {green salsa} Recipe
Bursting flavor, this homemade tomatillo green salsa is easy to make and requires as little as five ingredients.
Ingredients
Instructions
- Place the tomatillos and peppers in a soup pot and cover with 6 cups of water. Bring to a boil then reduce heat to a simmer. Simmer, uncovered, for 12-15 minutes, being careful not to let the tomatillos burst.
- Drain pot and reserve 1/2 cup of the cooking liquid. In a blender, puree the cooked tomatillos and peppers along with the garlic and reserved cooking liquid. Season with salt and pepper to taste.
- Serve warm, room temperature or chilled.
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