This salsa verde recipe is a definite crowd pleaser that adds a fresh, bright note to grilled meats, tacos, and much more. A mixture of roasted tomatillos and green chiles, plus a little jalapeño for heat, the best salsa verde is the one you make fresh at home. Luckily, that’s super easy to do. My salsa verde recipe combines the features of both cooked and uncooked elements resulting in a fresh, bright taste sure to keep you coming back for more.
Where did salsa verde originate?
The Mexican version of salsa verde (Spanish for “green sauce”) dates back to, at least, the Aztec Empire where the ingredients were typically ground in a molcajete. You can still make it that way. Although, a blender or food processor is most often used to make salsa verde today.
How do you use salsa verde?
I love salsa verde on grilled meat, especially grilled steak. It also shines on tacos, chicken, and of course as a dip for tortilla chips. Use it as a garnish to add even more flavor to a bean or green chile burrito made with homemade tortillas, or omit the cilantro and use the sauce for chicken enchiladas. Yum!
Can I make this salsa ahead of time?
Yes! You can make salsa verde ahead of time. Store it covered in the refrigerator for up to a week. It can also be frozen in an airtight container for up to two months.
Is this recipe really spicy?
Salsa verde can be very mild or spicy, depending on how you like it. Easily tone down the heat by omitting the jalapeño for a very mild sauce. Conversely, use more jalapeños or replace the jalapeños with serrano peppers for more heat. You can also control the amount of pith you include from the jalapeño to make it as hot or mild as you like. The pith is the white part inside the peppers that connects the seeds to the wall. It’s where most of a chile’s heat is concentrated.
Once you taste this salsa verde, you’ll never want to eat the store bought version again. Enjoy! If you make this salsa, let me know about it in the comments below and don’t forget to share this recipe with your friends.