Salsa verde is a bright, spicy Mexican dip made by boiling and blending tomatillos, jalapeños, serranos, and fresh cilantro. Its tangy, herbal flavor and smooth-chunky texture make it a versatile accompaniment to tacos, chips, and grilled meats.
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Place tomatillos, jalapeños, serrano peppers, and onion into a pot of boiling water.
Boil the vegetables until the tomatillos change color and become tender.
Using tongs, carefully transfer the boiled vegetables to a blender.
Add the cilantro, garlic cloves, bell pepper slices, chicken bouillon powder, and chicken broth to the blender.
Blend on high until the salsa is smooth.
Pour the finished salsa verde into a serving bowl. Serve with tortilla chips.
Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. Thaw at room temperature or reheat gently on the stovetop.
blender or food processor · large pot for boiling
Yes, raw tomatillos will give a fresher, more acidic salsa, but boiling mellows and concentrates flavor for a more rounded taste.
It's moderately spicy with 3 jalapeños and 3 serranos. Remove seeds and ribs for less heat, or add fewer peppers to taste.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Yes; omit both and use vegetable broth or water for a lighter, more herb-forward flavor.
A standard blender or food processor works well; pulse to your desired consistency—chunky or smooth.
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