Salsa Verde

Salsa Verde


*Note: You can adjust the quantities of ingredients to suit your taste.*

**For the Salsa:**

- 1 pound (about 6-8) tomatillos, husked and rinsed
- 2-3 serrano or jalapeño peppers (adjust for desired heat)
- 1 small onion, roughly chopped
- 1 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves, loosely packed
- Juice of 1 lime
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon sugar (optional, to balance the acidity)
- Water, as needed

**Optional Add-ins:**

- 1/2 avocado, for creaminess (optional)
- 1/2 teaspoon cumin powder (for added flavor)


1. **Prepare the Tomatillos:** Remove the husks from the tomatillos and rinse them thoroughly to remove any sticky residue. Cut the tomatillos in half.

2. **Roast the Tomatillos and Peppers:** Place the tomatillos, serrano or jalapeño peppers, and garlic cloves on a baking sheet. You can roast them under a broiler or on a hot skillet. If using the broiler, place them about 4 inches from the heat source and broil until they become charred and slightly softened, turning occasionally for even roasting. If using a skillet, dry-roast them until they have charred spots and are softened.

3. **Cool and Blend:** Allow the roasted ingredients to cool slightly. Then, transfer them to a blender or food processor. Add the chopped onion, fresh cilantro leaves, lime juice, salt, and sugar (if using). If you want a creamier texture, add half an avocado at this stage. Optionally, add cumin powder for additional flavor.

4. **Blend Until Smooth:** Pulse or blend the mixture until it reaches your desired consistency. If the salsa is too thick, you can add a few tablespoons of water, one at a time, until you achieve the desired thickness. Taste and adjust the seasoning with more salt, lime juice, or sugar if needed.

5. **Chill and Serve:** Transfer the Salsa Verde to a bowl and refrigerate it for at least 30 minutes before serving. Chilling allows the flavors to meld together. Serve it as a condiment for tacos, grilled meats, fish, or as a dip with tortilla chips.

6. **Storage:** Store any leftover Salsa Verde in an airtight container in the refrigerator for up to one week. You can also freeze it for longer storage.

Enjoy your homemade Salsa Verde with your favorite dishes or snacks. Its vibrant flavors will add a delicious kick to your meals!


Motley Muse


Salsa, which means "sauce" in Spanish, has a rich and diverse history that spans many centuries and regions. It's important to note that the term "salsa" can refer to a wide variety of sauces and condiments throughout Latin America and even in other parts of the world. However, when most people think of salsa today, they are usually referring to the tomato-based condiment commonly associated with Mexican cuisine. Here is an overview of the origins of this popular salsa:

1. **Pre-Columbian Roots:** Salsa-like condiments have been a part of the indigenous diets in the Americas for thousands of years. Before the arrival of Europeans, Native American cultures in what is now Mexico were already using sauces made from ingredients like tomatoes, chilies, and other native vegetables and spices. These sauces were often prepared by grinding ingredients together with a stone mortar and pestle.

2. **Influence of European Settlers:** When Spanish conquistadors, led by Hernán Cortés, arrived in Mexico in the early 16th century, they encountered the native peoples' culinary traditions. The Spanish introduced new ingredients like garlic, onions, and cilantro and adapted the native sauce-making techniques to create a fusion of flavors. Tomatoes, which are a key component of modern salsa, were introduced to Europe from the Americas and later returned to the New World via Spanish explorers.

3. **Evolution Over Time:** Over the centuries, salsa continued to evolve, incorporating various regional ingredients and techniques. The use of chili peppers, which provide heat and flavor, became a defining characteristic of Mexican salsas. These salsas ranged from mild to extremely hot, depending on the types of peppers used.

4. **Variety and Regional Differences:** Mexican cuisine is incredibly diverse, and this is reflected in the wide variety of salsas found throughout the country. Salsas can be made with different types of chilies (such as jalapeños, serranos, or habaneros), fruits (like mango or pineapple), herbs (like cilantro or mint), and even chocolate (as in mole sauces). Each region of Mexico has its own unique salsa traditions, often influenced by the local ingredients available.

5. **Global Popularity:** Salsa's popularity spread beyond Mexico's borders in the 20th century, becoming a beloved condiment worldwide. It gained particular popularity in the United States, where it became a staple in Mexican and Tex-Mex cuisine. Salsa is now enjoyed as a dip, condiment, or ingredient in a wide range of dishes, and it has inspired countless variations and recipes.

In summary, salsa as we know it today is the result of a long culinary history that includes contributions from indigenous peoples, Spanish settlers, and the diverse regions of Mexico. Its evolution continues, with new flavors and styles constantly emerging in the ever-evolving world of culinary arts.



Salsa verde, a tangy green sauce made from tomatillos, green chili peppers, and herbs, offers health benefits. It's low in calories and fat, making it a nutritious condiment. Tomatillos provide vitamins C and K, while chili peppers contain capsaicin, which can boost metabolism and reduce inflammation. Additionally, fresh herbs like cilantro offer antioxidants and potential digestive benefits. However, watch for added salt and sugars in store-bought versions. Homemade salsa verde with minimal salt and natural ingredients can be a flavorful and healthful addition to your meals.


Motley Muse


**Salsa Verde Quiz**

1. **What does "Salsa Verde" mean in Spanish?**
a. Green sauce
b. Spicy sauce
c. Tomato sauce
d. Red sauce

2. **Which ingredient gives Salsa Verde its green color?**
a. Tomatoes
b. Avocado
c. Cilantro
d. Green bell peppers

3. **Which type of chili pepper is commonly used to add heat to Salsa Verde?**
a. Habanero
b. Poblano
c. Serrano
d. Bell

4. **True or False: Salsa Verde is only used in Mexican cuisine.**

5. **What is the primary base ingredient in a classic Mexican Salsa Verde?**
a. Red onions
b. Tomatoes
c. Tomatillos
d. Red bell peppers

6. **Which of the following is NOT typically found in a traditional Salsa Verde recipe?**
a. Garlic
b. Lime juice
c. Cumin
d. Basil

7. **Salsa Verde is often used as a condiment for which popular Mexican dish?**
a. Tamales
b. Enchiladas
c. Quesadillas
d. Burritos

8. **What is the purpose of roasting tomatillos and chili peppers when making Salsa Verde?**
a. To enhance their color
b. To add a smoky flavor
c. To reduce their spiciness
d. To soften and develop their flavors

9. **Which of the following is a potential variation of Salsa Verde for added creaminess?**
a. Sour cream
b. Mayonnaise
c. Avocado
d. Coconut milk

10. **How should you store homemade Salsa Verde to keep it fresh?**
a. At room temperature
b. In the freezer
c. In an airtight container in the refrigerator
d. In a glass jar on the countertop

1. a. Green sauce
2. c. Cilantro
3. c. Serrano
4. False
5. c. Tomatillos
6. d. Basil
7. b. Enchiladas
8. d. To soften and develop their flavors
9. c. Avocado
10. c. In an airtight container in the refrigerator



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