This Mexican salsa verde, aka green salsa or tomatillo salsa, is a fresh and delicious salsa recipe made with tomatillos, chile peppers, and few basic ingredients. It is awesome as a dip with chips and great with just about anything!
A lot of folks think this Mexican green salsa is made with green tomatoes. Though green tomato and tomatillos look similar, they are quite different. Tomatillo is a cousin of the tomato family, it is covered with a papery husk and has a bright green outer skin. They are rather tart if eaten raw.
They are available in practically every grocery store, which gives you all the more reason to make your own homemade salsa verde. It is really easy to pick up a jar of salsa verde while you go grocery shopping, then why would you bother making it at home? I’ve tasted the salsa’s from jars and frankly, they don’t come close to the homemade fresh tomatillo salsa. I think this homemade version is far better than the one you get in the restaurant too. No kidding! You can totally customize it to your liking.
The authentic salsa verde is made in a molcajete, a Mexican version of the mortar and pestle, made from volcanic stone. I was really tempted to pick one up on my trip to Mexico last year, but then I skipped it, as I had enough baggage already, and it was quite large and heavy. I sort of still regret not getting it, however, it is available online so I may just get one!
Just like pesto, the taste, and texture of tomatillo salsa are elevated when prepared in the molcajete rather than a food processor. But it is not so bad either, still beats the ones available in jars.
- SALSA VERDE INGREDIENTS
- THERE ARE THREE WAYS OF MAKING SALSA VERDE
- CUSTOMIZE YOUR HOMEMADE SALSA VERDE SAUCE
- WAYS TO USE ROASTED TOMATILLO SALSA
- YOU MAY ALSO ENJOY,
- STEP BY STEP INSTRUCTIONS TO MAKE ROASTED TOMATILLO SALSA
- HOW TO MAKE SALSA VERDE {ROASTED TOMATILLO SALSA}?
- How To Make Salsa Verde {Roasted Tomatillo Salsa}
SALSA VERDE INGREDIENTS
To make this green tomatillo sauce, you will need,
- Tomatillos, choose the smaller ones in size as they tend to be sweeter than the larger ones. Do not peel the husk until you are ready to use them.
- Onions
- Garlic
- Chile peppers, feel free to use any of your choice. Jalapeño is best for a mild Verde sauce
- Cilantro
- Ground cumin
- Lime juice, roasting brings out the sweetness of the tomatillos, and hence I like to add a little lime juice to add some zing. This is totally optional.
- Salt & pepper
THERE ARE THREE WAYS OF MAKING SALSA VERDE
Raw tomatillo salsa: All the ingredients are blended raw. This can taste pretty tart, I recommend adding an avocado here to cut that tartness from the tomatillos.
Boiled tomatillo salsa: A dd tomatillos along with the onions and chile peppers in a pot, cover with sufficient water and bring to a boil, cook for about 5 minutes or until the color of tomatillos change from bright green to olive green. Then blend it with the rest of the ingredients using some of the cooking liquid to thin out if required.
Roasted tomatillo salsa : The process of which is explained in details below.
CUSTOMIZE YOUR HOMEMADE SALSA VERDE SAUCE
Like a mild salsa verde? Remove the seeds and the membranes of the chile peppers, use 1 or half of a jalapeño pepper instead of serrano chile peppers.
Prefer a spicy salsa verde? Leave the seeds of the chile peppers on, or you may scoop them out before blending and add in the seeds later, to add heat.
How about a creamy salsa verde ? Make some tomatillo avocado salsa by adding 1 diced avocado and blend with the roasted or boiled tomatillos.
WAYS TO USE ROASTED TOMATILLO SALSA
There are a number of ways to enjoy this salsa de tomatillo. You don’t have to restrict it only as a dip for chips.
Use it in,
- Enchilada Verdes or green enchilada.
- Huevos rancheros
- Salsa verde shredded-chicken, which can be used to fill enchiladas, tacos, burritos, taquitos, or a healthy bowl with some Mexican quinoa or rice and veggies.
You can easily make a large batch and can this green salsa to enjoy all year around!
This roasted tomatillo salsa is packed with a punch of zesty flavors. It is slightly tangy, smoky, and refreshing with a kick of heat from the serrano peppers. Try it, I bet you will never go back to the commercial ones!
YOU MAY ALSO ENJOY,
Corn salsa
Paneer Tacos
Chicken quesadilla
STEP BY STEP INSTRUCTIONS TO MAKE ROASTED TOMATILLO SALSA
{Printable recipe card below instructions}
1.Place the oven rack on the highest rack setting. Preheat the broiler (500 degrees F) while you prep the ingredients. Remove the papery husks from the tomatillos (2 lbs), and rinse well with warm water to get rid of the stickiness. Pat dry with a clean kitchen napkin.
HOW TO ROAST TOMATILLOS?
1.Place the tomatillos, onion wedges (about 1 small onion), 5-6 garlic cloves (skin on), and 2 serrano peppers on a rimmed baking tray. Drizzle about 1 tbsp oil, and sprinkle salt. Toss the ingredients to coat well.
2.Place the baking tray on the topmost rack, and broil for 4-5 minutes, or until charred on top.
3.Flip the vegetables, and char the other side for another 4-5 minutes. Keep a close eye during the broiling process or you may end up burning the veggies.
4.Remove the baking tray from the oven and place on a cooling rack, set aside until cool enough to handle.
MAKING SALSA VERDE
1.Once cool enough, transfer the roasted tomatillos, onions, chile peppers in the bowl of a food processor or into a blender. Remove the garlic from the skin and add it to the processor along with any juices that may have collected on the tray. {For mild salsa, remove the seeds from the roasted serrano peppers, save the seeds if you want to add some heat to the salsa after blending in step 6}. Add a handful of cilantro, 2 tbsp lime juice, and 1/2 tsp salt.
2.Pulse until all the ingredients are coarsely combined. You can leave it chunky or thin it out with some water for a smooth salsa. I did not add any water. The juices from the roasted tomatillos were enough to blend the salsa. Season to taste and adjust with more salt, sugar, serrano chile seeds or lime juice if desired.
3.Chill salsa in the refrigerator for about 2-3 hours, this allows the flavors to mingle to deepen, serve with chips or in any of your favorite Mexican recipes.
NOTES
This salsa is fairly spicy due to the use of Serrano peppers. If you’d like a mild salsa verde, remove the seeds, and blend the salsa. Or use half or 1 jalapeno pepper, or as required to adjust to your required heat tolerance.
HOW TO MAKE SALSA VERDE {ROASTED TOMATILLO SALSA}?
How To Make Salsa Verde {Roasted Tomatillo Salsa}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 lbs tomatillos
- 1 large white onion, about 3.5 oz, peeled and cut into wedges
- 2 serrano chile peppers, stemmed, refer notes
- 5 to 6 unpeeled garlic cloves, you can add more or less
- 1 to 2 tbsp lime juice, to taste
- 1/2 tsp ground cumin
- A handful of cilantro with tender stems, about 15-20 sprigs
- 1/2 tsp salt or to taste
- 1 tbsp vegetable oil
Instructions
- Place the oven rack on the highest rack setting. Preheat the broiler (500 degrees F) while you prep the ingredients. Remove the papery husks from the tomatillos (2 lbs), and rinse well with warm water to get rid of the stickiness. Pat dry with a clean kitchen napkin.
- Transfer the tomatillos, onion wedges (about 1 small onion), 5-6 garlic cloves (skin on), and 2 serrano peppers on a rimmed baking tray. Drizzle about 1 tbsp oil, and sprinkle salt. Toss the ingredients to coat well.
- Place the baking tray on the topmost rack, and broil for 4-5 minutes, or until charred on top.
- Flip the vegetables, and char the other side for another 4-5 minutes. Keep a close eye during the broiling process or you may end up burning the veggies.
- Remove the baking tray from the oven and place on a cooling rack, set aside until cool enough to handle.
- Once cool enough, transfer the roasted tomatillos, onions, chile peppers in the bowl of a food processor or into a blender. Remove the garlic from the skin and add it to the processor along with any juices that may have collected on the tray. {For mild salsa, remove the seeds from the roasted serrano peppers, save the seeds if you want to add some heat to the salsa after blending in step 6}. Add a handful of cilantro, 2 tbsp lime juice, and 1/2 tsp salt.
- Pulse until all the ingredients are coarsely combined. You can leave it chunky or thin it out with some water for a smooth salsa. I did not add any water. The juices from the roasted tomatillos were enough to blend the salsa. Season to taste and adjust with more salt, sugar, serrano chile seeds or lime juice if desired.
- Chill salsa in the refrigerator for about 2-3 hours, this allows the flavors to mingle to deepen, serve with chips or in any of your favorite Mexican recipes.
Notes
Nutrition
You can also follow me on :
Regards,
Freda
How To Make Salsa Verde {Roasted Tomatillo Salsa}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 lbs tomatillos
- 1 large white onion, about 3.5 oz, peeled and cut into wedges
- 2 serrano chile peppers, stemmed, refer notes
- 5 to 6 unpeeled garlic cloves, you can add more or less
- 1 to 2 tbsp lime juice, to taste
- 1/2 tsp ground cumin
- A handful of cilantro with tender stems, about 15-20 sprigs
- 1/2 tsp salt or to taste
- 1 tbsp vegetable oil
Instructions
- Place the oven rack on the highest rack setting. Preheat the broiler (500 degrees F) while you prep the ingredients. Remove the papery husks from the tomatillos (2 lbs), and rinse well with warm water to get rid of the stickiness. Pat dry with a clean kitchen napkin.
- Transfer the tomatillos, onion wedges (about 1 small onion), 5-6 garlic cloves (skin on), and 2 serrano peppers on a rimmed baking tray. Drizzle about 1 tbsp oil, and sprinkle salt. Toss the ingredients to coat well.
- Place the baking tray on the topmost rack, and broil for 4-5 minutes, or until charred on top.
- Flip the vegetables, and char the other side for another 4-5 minutes. Keep a close eye during the broiling process or you may end up burning the veggies.
- Remove the baking tray from the oven and place on a cooling rack, set aside until cool enough to handle.
- Once cool enough, transfer the roasted tomatillos, onions, chile peppers in the bowl of a food processor or into a blender. Remove the garlic from the skin and add it to the processor along with any juices that may have collected on the tray. {For mild salsa, remove the seeds from the roasted serrano peppers, save the seeds if you want to add some heat to the salsa after blending in step 6}. Add a handful of cilantro, 2 tbsp lime juice, and 1/2 tsp salt.
- Pulse until all the ingredients are coarsely combined. You can leave it chunky or thin it out with some water for a smooth salsa. I did not add any water. The juices from the roasted tomatillos were enough to blend the salsa. Season to taste and adjust with more salt, sugar, serrano chile seeds or lime juice if desired.
- Chill salsa in the refrigerator for about 2-3 hours, this allows the flavors to mingle to deepen, serve with chips or in any of your favorite Mexican recipes.
Notes
Nutrition
This mango salsa is a refreshing, tangy, sweet and spicy fruity dip! Serve it as a salad or as a dip with your favorite chips or alongside your favorite grilled protein. I’ve also included some more options to switch up this mango salsa recipe by including other fruits.
How’s the summer treating you folks? I apologize for not posting as much, but cooking can seem like such a chore in the summer.
Honestly, I’m really not a summer person. I prefer Fall, the weather is just right and pleasant for my liking. Nevertheless, there is one thing that I always look forward to every summer, and that is mangoes! I’ve been sharing mango recipes every summer here, most of them being dessert-oriented.
The mangoes we get here in the US are definitely not on par with the Indian Alphonso mangoes. You should definitely try that variety of mangoes if you come across them in any Indian stores. They don’t have many fibers, are really pulpy, aromatic, and super sweet.
I’ve used Mexican mangoes, the ones that have a reddish-yellowish outer skin. I feel they are the best kinds to use in this mango salsa recipe as the fruit is slightly tangy and sweet.
I like to use mangoes which have a little give and are yet firm, as the salsa doesn’t get too mushy. That’s not a deal breaker though as even if it is mushy, it still tastes good. We just prefer a chunky salsa.
- SWEET AND SPICY MANGO SALSA INGREDIENTS
- SWITCH UP YOUR EASY, HOMEMADE MANGO SALSA
- CUSTOMIZE THIS FRESH MANGO SALSA RECIPE
- HOW TO USE MANGO SALSA?
- HOW TO CUT A MANGO?
- YOU MAY ALSO ENJOY THESE EASY SALSA RECIPES
- STEP BY STEP INSTRUCTIONS
- HOW TO MAKE MANGO SALSA?
- Mango Salsa Recipe | How To Make Mango Salsa
SWEET AND SPICY MANGO SALSA INGREDIENTS
To make mango salsa, you will need
Fresh mangoes . If using frozen mangoes, thaw, drain, and dice into cubes. I do recommend using fresh mangoes for this salsa.
Finely diced red bell pepper
Finely diced red onion
One jalapeno, seeded, membrane removed and finely diced. You can also use serrano peppers for more heat.
Chopped cilantro leaves
Fresh lime juice
SWITCH UP YOUR EASY, HOMEMADE MANGO SALSA
Although this mango salsa dip is delicious as is, you really don’t need to stick this recipe. Switch this simple mango salsa by including other fruits or herbs. Here are some of my favorite variations.
CUSTOMIZE THIS FRESH MANGO SALSA RECIPE
I know its convenient to give in to store bought mango salsa, but the biggest advantage of making this salsa, or anything for that matter, at home, is how easy it is to customize it to your liking.
I can’t stress enough on that fact. If you are intimidated at the thought of dicing a mango and are wondering how to do it, I’ve put down a simple pictorial below on how to go about it.
HOW TO USE MANGO SALSA?
You can enjoy this salsa not only with your favorite chips, but it also pairs well with chicken and seafood dishes such as,
- Coconut shrimp or grilled shrimp with mango salsa
- Grilled chicken
- Pan-seared, grilled or baked fish with mango salsa. Fishes like mahi mahi, salmon, tilapia, red snapper, grouper, halibut pair really well with this salsa.
- Or use it as a topping for your favorite Mexican dishes like quesadilla, taquitos, burritos, etc.
- It is also amazing on shrimp or fish or tacos.
This mango salsa is vegan, gluten-free, healthy on its own, and is ridiculously easy to make. It makes even a simple meal look gourmet! So, you should definitely make the most of summer’s bounty of mangoes by making this mango salsa recipe.
HOW TO CUT A MANGO?
YOU MAY ALSO ENJOY THESE EASY SALSA RECIPES
- Corn Salsa
- Roasted tomatillo salsa verde/Green salsa
STEP BY STEP INSTRUCTIONS
{Printable recipe card below instructions}
INGREDIENTS:
- 2 large ripe mangoes, diced into small cubes, about 2 cups
- 1/4 cup finely chopped red onion, you can also use sweet yellow onions
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped cilantro
- 1 jalapeno, stemmed, seeded, membrane removed, and diced, about 2 tbsp, adjust as per desired heat
- Juice of one lime, about 3 tbsp
- 1/4 tsp salt, or to taste
DIRECTIONS:
1.Combine the diced mangoes, bell peppers, onions, jalapeno, cilantro in a bowl.
2.Add lime juice and salt. Give everything a good mix, taste for seasonings and adjust. You can also add a pinch of ground cumin if desired. Cover the bowl and refrigerate the salsa for a few hours, this helps the flavors to develop and mingle rather than serving it right away. If you have leftovers (which I doubt you will), store in an airtight container and refrigerate for up to 3 days.
HOW TO MAKE MANGO SALSA?
Mango Salsa Recipe | How To Make Mango Salsa
Ingredients1x2x3x
- 2 large ripe mangoes, diced into small cubes, about 2 cups
- 1/4 cup finely chopped red onion, you can also use sweet yellow onions
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped cilantro
- 1 jalapeno, stemmed, seeded, membrane removed, and diced, about 2 tbsp, adjust as per desired heat
- 3 tbsp lime juice, or to taste, depending how sweet the mango is
- 1/4 tsp salt, or to taste
Instructions
- Combine the diced mangoes, bell peppers, onions, jalapeno, cilantro in a bowl.
- Add lime juice and salt. Give everything a good mix, taste for seasonings and adjust. You can also add a pinch of ground cumin if desired. Cover the bowl and refrigerate the salsa for a few hours, this helps the flavors to develop and mingle rather than serving it right away.
Notes
You can also follow me on :
Regards,
Freda
