This recipe for salsa verde is a Mexican authentic, delicious and filled with health benefits.
I grew up eating salsas at every meal. At the center of the table, there were always freshly made tortillas, “queso fresco” and any type of Mexican salsa.
Salsa makes everything better right? My favorite has always been this salsa verde. I really do not mind if it is cooked, roasted or all raw ingredients. I mean as long as it is salsa….I’m happy with it.
This recipe for Mexican salsa verde is so easy to prepare and it has a “million” of different uses. You could use it as a base for a green pozole or use it for green Mexican enchiladas. Or probably you just want to use it with avocado or just serve it with chips, chips, and salsa.
The best part of this salsa is that without even noticing we are eating tons of antioxidants, vitamins and good stuff for our body. YES! This salsa verde is also good for you. Did you know that cilantro helps our body get rid of heavy metals in our body? This is another reason for us to eat SALSA VERDE, don’t you think?
Tips, tricks & other recipes:
- Use my recipe as a guide. Taste the salsa and make adjustments until it tastes good to you.
- Roast the tomatillos until they change color, they char and turn light green.
- This salsa verde can be the base for soup, for enchiladas or any other Mexican food you have in mind.
- If you add a diced avocado to it and serve with organic corn chips this becomes the perfect after school snack.
- Here are some recipes that will taste GREAT with a spoonful of this salsa: Cripsy potato tacos, zucchini tacos, garlicky mushrooms, scrambled Mexican tofu, sopes.
So here is the recipe for this AMAZING and HEALTHY
and I hope you like it as much as I do. If you do please share the blog, the recipe and upload a picture of in on Instagram with @piloncilloyvainilla so I can see it. Do you follow me on Pinterest? I would love to see you over there as well.
Mexican salsa verde
- 4-5 tomatillos
- 2 garlic cloves
- 2-3 serrano chili peppers
- a bunch of cilantro
- pinch of salt
To make it in the oven.
- Roast the tomatillos, garlic cloves, and serrano peppers in the oven at 350ºF until golden brown. Then put them in the blender with a big pinch of salt and cilantro.
- Taste for seasoning, adjust if necessary.
To prepare on the stove.
- Roast the tomatillos, the serrano chile peppers and garlic on a pan or skillet.
- Blend the cooked tomatillos, serrano pepper, garlic cloves with the fresh cilantro and the salt. Taste for seasoning and adjust if necessary.