This Charred Tomatillo Homemade Salsa Verde is simple to whip up in the blender and tastes absolutely delicious! Packed with kinds of goodies, like jalapenos, garlic, cilantro and lime, its a party dip that delivers!
Enjoy a vibrant, delicious and addictive Homemade Salsa Verde. With the inclusion of smoky, charred tomatillos, this is a dip every nacho wants to be dunked in!
How To Make Homemade Salsa Verde
Whats The Difference Between Salsa and Salsa Verde?
The maindifference betweenregularsalsaandsalsa verdeis that tomatillos are used instead of red tomatoes. Due to the tomatillos,salsa verdehas a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.
Does Salsa Verde Need To Be Refrigerated?
As long as its covered and refrigerated, fresh homemadesalsa has a shelf life of between four to six days. There arefewer preserving agent ingredients in a freshly madesalsa, so the shelf-lifeis fast. But the plus side is homemade salsa verde is so much tastier than store bought!
Does Salsa Verde Freeze Well?
Yes, thegoodnews is thatsalsa verde retains all its flavor, vitamins and minerals when you freezeit but only if you wrap it properly. Use freezer-grade plastic bags and pour in thesalsaso youcan freezeit flat for easy storage, or use a sturdy, heavy plastic container with a tight-fitting lid.
Top Tips For Homemade Salsa Verde
- To make this salsa more spicy, you can add an extra serrano pepper or two. Or to make it lessspicy, omit the serranos entirely (or use a jalapeo, which has slightly less heat). You can also always core chile peppers (remove the seeds) to reduce the heat.
- If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).
- When shopping for your salsa verde, choose fresh tomatillos that are firm, bright green, and bulging from their husks. Tomatillos milperos, which are smaller and have purple skin and a sweeter flavor, can be used interchangeably with green tomatillos.
- The salsa is even better made the day before serving. keep refrigerated.
Check Out These Other Delicious Dips
If youve tried Homemade Salsa Verde dip, or have any other dips you love, Id love to hear from you, please leave a comment below!
Homemade Salsa Verde Recipe
This Charred Tomatillo Homemade Salsa Verde is simple to whip up in the blender and tastes absolutely delicious! Packed with kinds of goodies, like jalapenos, garlic, cilantro and lime, it's a party dip that delivers!
- 2 unpeeled garlic cloves
- 1 pound fresh tomatillos (husked, washed and stems removed)
- 1 onion (peeled & quartered)
- 2-3 jalapeno chiles or 2 serrano chiles; stems removed
- 3 tablespoons olive oil (divided)
- cup chopped fresh cilantro
- -1 teaspoon granulated sugar (divided)
- cup low-sodium chicken broth
- 1-2 tablespoons fresh lime juice (divided)
- teaspoon coarse kosher salt
- teaspoons freshly ground black pepper
- Adjust oven rack to upper-middle position and set oven to broil. Line a large, rimmed baking sheet with aluminum foil.
- Place garlic, tomatillos, onion, and chiles on the baking sheet and drizzle with 1 tablespoons olive oil. Set the baking sheet on the oven rack and broil the vegetables until the skins on the tomatillos have darkened and are partially charred.
- Peel the garlic and scrape all the ingredients (including vegetables, juices & oil) from the baking sheet to a blender.
- Add cilantro, teaspoon sugar, broth, 1-tablespoon lime juice, teaspoon kosher salt and teaspoon black pepper. Pure to desired consistency (I prefer the salsa fairly smooth).
- In a medium saucepan, heat the remaining 1 tablespoons oil and pour the tomatillo salsa into the pan. Set the heat to medium and bring the salsa to a simmer. Reduce heat to low and cook until mixture reduces to about 2 cups, about 10 minutes. Season to taste with additional sugar, salt, pepper and lime juice, if needed.
- The salsa is even better when made the day before serving. Keep refrigerated, up to 1 week, in an airtight container.
- Enjoy!
Makes 1.5 cups
To make this salsa more spicy, you can add an extra serrano pepper or two. Or to make it lessspicy, omit the serranos entirely (or use a jalapeo, which has slightly less heat). You can also always core chile peppers (remove the seeds) to reduce the heat.
If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).
When shopping for your salsa verde, choose fresh tomatillos that are firm, bright green, and bulging from their husks. Tomatillos milperos, which are smaller and have purple skin and a sweeter flavor, can be used interchangeably with green tomatillos.
The salsa is even better made the day before serving. keep refrigerated.
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