Salsa Verde
This salsa verde is made with fresh tomatillos, poblano peppers, and jalapeno. It’s an easy recipe you can make on the stove without peeling the peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: approximately 2 cups
- Category: Sauces
- Method: Stove
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound tomatillos, quartered
- 2 poblano peppers, seeds removed and roughly chopped
- 1 jalapeno, seeds removed and roughly chopped
- 1 large clove of garlic, roughly chopped
- 1/4 cup roughly chopped cilantro
- Juice from 1 large lime
- 1/2 teaspoon kosher salt
Instructions
- Heat the oil in a large pan over medium heat. Cook the tomatillos, garlic, and peppers for about 10 minutes or until they have softened.
- Transfer it all to the food processor along with the cilantro, lime juice, and salt. Blend until the salsa is smooth. Store in the refrigerator for a few hours and give it a taste. Add more salt, if needed, and it’s ready to serve.
Notes
This salsa will keep in an airtight container in the refrigerator for up to a week.
You can also roast the peppers if you want a smoky roasted flavor in your salsa. Char the peppers on the grill at 400°F until they’re blistered. Remove the stem and seeds and peel them before blending them with the other ingredients. Please see the blog post for more tips about this!
Nutrition
- Serving Size: 1/4 cup
- Calories: 44
- Sugar: 3.4g
- Sodium: 79.8mg
- Fat: 2.4g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 5.9g
- Fiber: 1.9g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://www.girlgonegourmet.com/salsa-verde/