Go Back Email Link
–+ servings
Salsa verde with blue tortilla chips
Print
4 from 6 votes

Mexican Salsa Verde {green salsa} Recipe

Bursting flavor, this homemade tomatillo green salsa is easy to make and requires as little as five ingredients.
Course Appetizer
Cuisine Mexican
Diet Gluten Free, Vegetarian
Keyword salsa verde
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 11kcal
Author Liz Della Croce

Ingredients

  • 12 tomatillos hulled and rinsed
  • 4 serrano peppers stem removed and seeded to reduce heat level
  • 2 jalapeno peppers stem removed and seeded to reduce heat level
  • 1 habanero pepper stem removed and optional. omit if you prefer a more mild salsa
  • 2 cloves garlic
  • salt and pepper to taste
US Measurements - Convert to Metric

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 ½ 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.

Nutrition

Calories: 11kcal | Carbohydrates: 2.4g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Fiber: 0.8g | Sugar: 1.5g