Salsa Verde

salsa verde

So, my husband and I ADORE mexican food…everything about it.  We also love anything spicy…the hotter the better. We like tomatillo sauce (or salsa verde) but it is hard to find one that tastes good.  We have bought so many different brands at different stores and they just don’t compare to this recipe.  We make this in large batches and freeze it for future use.  It’s very easy to make and has so many uses. I like to roast the tomatillos in the oven but you can also boil them for about 30 minutes.


14 tomatillos (medium to large)

1 onion (small to medium size)

4 jalapeños

4 cloves garlic

1 cup packed cilantro

2 teaspoons cumin

1 teaspoon salt (or to taste)

2 avocados (optional)

Preheat your oven to 400 degrees.  First remove the husk from the tomatillos and rinse all of them as they are usually a little sticky.  Cut the onion into quarters and place it in a 13×9 pan along with the rinsed tomatillos, jalapeños, and cloves of garlic.  I did not remove the seeds from my jalapeños, but feel free to do this.  Place pan in the oven for 20 minutes, then remove and let cool for about 5-10 minutes.  Now place all ingredients in blender, except the avocado, and puree until smooth.  This completed product is a regular salsa verde that you will see used on enchiladas or in cooking.  It can also be used as a dip, however, when I use it as a dip I like to add the  avocados.  Once everything is blended, I add the avocado and blend until mixture is creamy.  It gives it a little more of a smooth flavor and texture.  The first picture on this post shows the salsa verde on the left and the avocado salsa verde on the right.

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