Salsa Verde
This salsa verde uses charred tomatillos and serrano peppers blended with fresh cilantro and lime for an authentic Mexican condiment. The pan-charring method develops deep flavor without requiring a grill.
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This salsa verde uses charred tomatillos and serrano peppers blended with fresh cilantro and lime for an authentic Mexican condiment. The pan-charring method develops deep flavor without requiring a grill.
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Lightly oil a large skillet and place over medium-high heat.
Add the tomatillos, serrano peppers, jalapeño, onion, and garlic cloves to the pan. Work in batches if needed to avoid overcrowding.
Sauté the vegetables, turning occasionally, until they are softened and have a nice char on all sides.
Season the vegetables in the pan with salt and freshly ground black pepper.
Remove the charred vegetables from the pan and set them aside to cool slightly.
Place the cilantro in a food processor or blender.
Add the cooled, charred vegetables, dried red chili, and any pan juices to the food processor.
Squeeze in the juice of half a lime, then add the garlic powder and chicken bouillon paste.
Blend until the salsa reaches your desired consistency.
Pour the salsa into a serving bowl. Squeeze the remaining lime juice over the top and stir to combine.
Serve immediately with tortilla chips.
Store in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for up to 3 months.
blender or food processor · skillet or cast-iron pan
No. Green tomatoes lack the tartness and texture of tomatillos. Tomatillos have a papery husk and tangy flavor essential to salsa verde.
Medium-hot. Serrano peppers are hotter than jalapeños. Reduce the serrano peppers or remove seeds to decrease heat.
No. The charred exterior adds smokiness and flavor. Blend with the skin on for authentic texture and taste.
Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months in ice cube trays for portioning.
Yes. Substitute with 1/2 tsp sea salt and a pinch of cumin, or omit entirely and adjust seasoning to taste.
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