Salsa verde, also known as tomatillo salsa or green salsa, is a tangy, slightly spicy, and incredibly versatile sauce that can add a burst of flavor to almost anything. From drizzling over fish tacos 🌮 to pairing with scrambled eggs 🍳, or simply scooping up with tortilla chips, this bright green salsa never disappoints.
A Brief History of Salsa Verde
Did you know that tomatillos have been a staple in Mexican cuisine since ancient times? 🌱 The Aztecs and Mayans cultivated tomatillos long before tomatoes became widespread in the Americas. Despite their name, tomatillos (meaning “little tomatoes” in Spanish) aren’t actually tomatoes at all. They belong to the nightshade family, but are closer in flavor to a tart, tangy gooseberry. When ground into salsa, tomatillos deliver a distinctive zesty taste that balances beautifully with rich and spicy dishes.
The Science Behind the Flavor 🧪
The secret to salsa verde’s perfect texture lies in the tomatillo’s natural chemistry. Tomatillos are packed with pectin, which thickens the salsa as it’s cooked or blended, giving it that smooth consistency we all love. And when you add lime juice and cilantro 🌿, the acidity of the lime brightens the flavor even further, while cilantro lends a refreshing herbal note that complements the tomatillos’ natural tartness.
Versatility at its Best
What makes salsa verde truly special is its ability to complement just about any dish. Whether you’re serving it as a dip, a marinade, or a topping, it brings a pop of freshness and brightness that’s hard to beat. Try it with grilled veggies 🥕, spread it over quesadillas 🧀, or even stir it into soups for an extra layer of flavor. The possibilities are endless!
Final Thoughts
Salsa verde isn’t just a simple sauce—it’s a piece of culinary history that’s been enjoyed for centuries. With its bold flavors and zesty kick, it’s no wonder it remains a beloved staple in Mexican cooking. So, the next time you want to spice up your meal, remember: a little salsa verde goes a long way! 💚
Preheat the broiler to high. Set your oven rack 4" from the heat source.
Place tomatillos and jalapenos on aluminum lined baking sheet. Broil until quite charred. The goal is to get them very dark and blackened without burning them. This process may take 8-12 minutes. Remove from the oven, flip your veggies upside down and broil the other side until charred and the veggies are very tender and cooked through, about another 8 minutes or so. Watch closely not to burn.
Transfer charred veggies to a blender or food processor, along with their juices, add onion and cilantro. Blend them until smooth, no large chunks remain but the salsa is still a bit rough, not perfectly smooth like baby food.
This next step may or may not be needed. If your salsa is too runny, you may reduce it in a skillet on the stovetop. I usually do not need this step and it only happens when tomatillos are very large and juicy.
Season your salsa with salt. Start with about 1/2 tsp kosher salt (half as much if using fine table salt,) and adjust according to taste. Add some lime juice, again, start with a tablespoon or two, and keep adding more according to taste. Refrigerate for at least half an hour for all the flavours to meld.
Feel free to omit jalapenos, use only one of them and/or remove membranes and seeds for less spicy version.
If your salsa is not spicy enough for your taste, feel free to add a pinch of cayenne or a dash of hot sauce.
Ingredients
Directions
Preheat the broiler to high. Set your oven rack 4" from the heat source.
Place tomatillos and jalapenos on aluminum lined baking sheet. Broil until quite charred. The goal is to get them very dark and blackened without burning them. This process may take 8-12 minutes. Remove from the oven, flip your veggies upside down and broil the other side until charred and the veggies are very tender and cooked through, about another 8 minutes or so. Watch closely not to burn.
Transfer charred veggies to a blender or food processor, along with their juices, add onion and cilantro. Blend them until smooth, no large chunks remain but the salsa is still a bit rough, not perfectly smooth like baby food.
This next step may or may not be needed. If your salsa is too runny, you may reduce it in a skillet on the stovetop. I usually do not need this step and it only happens when tomatillos are very large and juicy.
Season your salsa with salt. Start with about 1/2 tsp kosher salt (half as much if using fine table salt,) and adjust according to taste. Add some lime juice, again, start with a tablespoon or two, and keep adding more according to taste. Refrigerate for at least half an hour for all the flavours to meld.
Feel free to omit jalapenos, use only one of them and/or remove membranes and seeds for less spicy version.
If your salsa is not spicy enough for your taste, feel free to add a pinch of cayenne or a dash of hot sauce.
