Authentic Salsa Verde Recipe
About this recipe
Salsa Verde is a classic Mexican condiment that adds a fresh, tangy kick to a variety of dishes. This recipe showcases a simple method to roast the ingredients, enhancing their flavors before blending them into a delicious salsa. Whether you're serving it with tacos or as a dip for tortilla chips, this version is sure to impress!
In this video, Villa Cocina demonstrates how to make an authentic Salsa Verde using tomatillos, jalapeños, and poblano peppers, all roasted to perfection. The result is a vibrant salsa that's easy to customize to your taste.
Ingredient notes
- Use 1 lb of tomatillos, cleaned and rinsed to remove the sticky film.
- For heat, 2 jalapeños are used; you can substitute with serranos for more spice or remove the seeds for less heat.
- 1 poblano pepper is included, which is typically mild but can vary in heat.
- Adjust the salt to taste; the recipe starts with 1.5 tsp of kosher salt.
Tips from Villa Cocina’s video
- Preheat your oven to high broil to achieve a nice char on the vegetables, which enhances their flavor.
- Roast the vegetables for about 10 to 15 minutes, keeping an eye on them to prevent burning.
- Blend the roasted ingredients until you reach your desired consistency—chunky or smooth, depending on your preference.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- How long does it take to make Salsa Verde?
- The total time to make Salsa Verde is about 30 minutes.
- What can I use instead of avocado oil?
- The creator suggests using avocado oil, but you can substitute it with another oil of your choice.
- Can I adjust the consistency of the salsa?
- Yes, you can add more water if you prefer a looser consistency.
No life story here — the video and the recipe are the whole point. All credit to Villa Cocina: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to high broil.
- 2
Clean and husk 1 lb of tomatillos, rinse them to remove the sticky film, and place them on a parchment-lined sheet pan.
- 3
Cut 2 jalapeños in half (remove seeds for less heat if desired) and place them cut side down on the sheet pan.
- 4
Remove the stem from 1 poblano pepper, cut it in half, and place it skin side up on the sheet pan.
- 5
Roughly chop 1/2 of a white onion and add it to the sheet pan along with 2 unpeeled garlic cloves.
- 6
Drizzle the vegetables with avocado oil and place the sheet pan on the top third rack of the oven.
- 7
Roast the vegetables for about 10 to 15 minutes until they are charred and cooked through, keeping an eye on them.
- 8
Once roasted, let the ingredients cool slightly, then peel the skin off the poblano and garlic.
- 9
Transfer all roasted ingredients to a blender, adding 1/4 bunch of cilantro, 3/4 cup of water, and 1 tsp of kosher salt.
- 10
Blend until you reach your desired consistency (chunky or smooth).
- 11
Taste the salsa and add an additional 1/2 tsp of kosher salt if needed.
Heads up — we had to guess a little:
- Estimated avocado oil quantity based on typical usage.
Credit where it’s due: this recipe was transcribed from Villa Cocina’s original video on YouTube. Follow them there — it’s their dish.
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