Charred Salsa Verde, or Green Salsa, combines roasted vegetables with fresh herbs and lime juice to create a sauce that adds depth and freshness to even the “heaviest” Mexican dishes. The base of the sauce is the humble tomatillo, a green fruit covered in a thin husk that must be removed before eating.
The flavor is subtle and can range from tart to slightly sweet. Roasting the tomatillo in this recipe brings out more of the sugars in the fruit. Using a sweet onion balances out the flavor and the use of roasted jalapeños, fresh cilantro and lime add a little hint of heat along with fresh citrus notes.
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I love using Salsa Verde in dishes like Chilaquiles and Enchiladas in combination with Red Enchilada Sauce. Both dishes use corn tortillas as a base and pairing them with red enchilada sauce on one side and salsa verde on the other shows how the flavor is completely changed depending on which side you bite into.
Salsa Verde is also a great when used to accompany light fish dishes, or as an interesting substitution any time you’d typically use a tomato based salsa.
- 1/2 lb Tomatillos
- 1 - 2 Cloves Garlic - skin removed
- 2 Jalapeno Peppers
- 1 Tablespoon Vegetable Oil
- 1/2 Large Sweet White Onion
- 1/2 Cup Fresh Cilantro
- 2 Tablespoons Fresh Lime Juice
- 1 Teaspoon Mexican Oregano
- 1/2 Teaspoon Ground Cumin
- 1/4 Teaspoon Salt
- Removed the outer skins from the tomatillos and rinse to remove any stickiness.
- Slice thee jalapeno peppers in half and removed the white membrane and the seeds.
- Coat a baking sheet with oil and place the peppers, tomatillos and garlic on the pan, skin up.
- Broil in a preheated oven for about 8 - 10 minutes until the skin begins to blacken.Removed from the oven and cool.
- Place all of the ingredients in a blender food processor and process until smooth.
- Taste and adjust the seasoning.
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