Often referred to as Salsa Verde, this tomatilla and green chile sauce can be used as a condiment or a base for many Mexican dishes. Simple and almost impossible to mess up.
3green chile pepperspoblano, serrano, Hatch or your preference
4-5clovesgarlic
2cupschicken broth
1bunchgreen onions (scallions)coarsely chopped
1bunchcilantrostems removed (about 1/2 cup)
2teaspoonssea saltmore as needed
Instructions
Remove papery husks from tomatillos and rinse. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place peppers (whole) and 4-5 garlic cloves (in their skins) on the baking sheet. Roast tray of tomatillos and peppers and garlic under a broiler for about 5-7 minutes or until skins are blackened.
1 1/2 pounds tomatillos, 3 green chile peppers, 4-5 cloves garlic, 2 Anaheim or Jalapeno chile peppers
Cool tomatillos and peppers for a few minutes. In a food processor or a blender combine roasted tomatillos, garlic, peppers, 2 cups chicken broth, green onions, cilantro and salt. If you want a spicier version, add some hot chile powder to the blender (I used a hatch chile powder).
2 cups chicken broth, 1 bunch green onions (scallions), 1 bunch cilantro, 2 teaspoons sea salt
Season to taste with additional salt. Can be used as salsa immediately, stored in a sealed container in the refrigerator for 1 week, or frozen to serve later with a wide array of Mexican dishes.
Video
Notes
**Notes:
This recipe makes 3 cups.
The spicier you make this salsa the more salt you should add to offset the heat
**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.