Salsa Verde (Mexican Green Salsa)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesSalsaVerdeMexicoTomatilloSpicyFreshTacoSauce
Nutrition (per serving)
40Calories
1 gProtein
6 gCarbs
2 gFat
2 gSugar
600 mgSalt
Ingredients
- 600 g Tomatillos (husked & rinsed)
- 4–8 (adjust heat) Serrano or jalapeño chilies
- ½ medium White onion
- 3 cloves Garlic
- ½ bunch Fresh cilantro
- 60 ml Lime juice
- 1 tsp Salt
Method
- Boil tomatillos + chilies + onion + garlic in water 8–10 min until tomatillos turn dull olive and soften.
- Drain → cool slightly.
- Blend boiled ingredients + cilantro + lime juice + salt → blend to desired consistency (chunky or smooth).
- Taste & adjust: more salt, more lime, more chilies for heat.
- Let sit 30 min for flavors to meld → serve fresh.
- Store refrigerated up to 5–7 days — bright, tangy Mexican green salsa for tacos, chips, eggs.
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