Salsa Verde

🌿 Ingredients

• 1 pound tomatillos, husked and rinsed
• 2–3 serrano or jalapeño peppers
• 3 cloves garlic, unpeeled
• ½ white onion, roughly chopped
• ¼ cup fresh cilantro
• Juice of 1 lime
• Salt to taste
• Optional: ½ avocado for a creamy version

👨‍🍳 Directions

1. 1
   Place tomatillos, peppers, and unpeeled garlic on a baking sheet. Broil on high for 5–7 minutes, turning once, until charred and blistered.
2. 2
   Let cool slightly. Peel the garlic.
3. 3
   Transfer charred tomatillos, peppers, and garlic to a blender. Add onion, cilantro, lime juice, and salt.
4. 4
   Blend to your desired consistency — chunky or smooth. Taste and adjust seasoning.
5. 5
   Refrigerate for at least 30 minutes before serving. Use as a dip, sauce for tacos, enchiladas, or eggs!

🌿 Health Benefits

Tomatillos are rich in vitamin C, vitamin K, and antioxidants including withanolides, which have anti-inflammatory properties. Salsa verde is naturally low in calories and fat. The peppers provide capsaicin, which supports metabolism and circulation. This is a nutritious, flavorful sauce that enhances any meal.

📚 History

Salsa verde — meaning “green sauce” — has ancient roots in Aztec and pre-Columbian Mexican cooking, where tomatillos and chiles were staple ingredients long before the Spanish arrived. The Aztecs used tomatillos extensively in their cuisine. Spanish colonizers documented these green sauces in the 16th century. Today salsa verde is one of the most versatile and beloved sauces in Mexican cuisine, used on tacos, enchiladas, tamales, and eggs.

❓ Quiz