This Salsa Verde, which translates to “green salsa” in Spanish, is my husband’s favorite salsa and is a standard, staple Mexican salsa found anywhere serving Mexican food.
Feel free to experiment with the quantity of jalapeños and tomatillos. Add as little or as much as you like. I usually cook several jalapeños, some with seeds and veins and some without. The whole ones I like to add one at a time and taste in between to make sure it is not too spicy.
This salsa is good for tacos, tamales, chicken, pork, carnitas, and many more dishes, or to just use as a dip for corn tortilla chips.
Green Tomatillo Mexican Salsa
Ingredients
- 1 pound tomatillos
- 3 cloves of garlic
- 1/4 onion
- 1-6 jalapeños
- bunch of cilantro
- 1/2 tsp salt or chicken bouillon (or more to taste)
Instructions
-
Take the seeds and veins off of some or all of the jalapeños depending on how spicy you like it. (I usually keep about 3 with seeds and veins and add one at a time until I like it).
-
Place all of the ingredients in a pot.
-
Cover with water and bring to a boil until the tomatillos change color.
-
Blend with 1/2 teaspoon of salt or chicken bouillon. (Don’t add all of the jalapeños with seeds and veins until you taste the spiciness).
-
Taste and adjust flavor. Add more jalapeños if desired and blend again.
Recipe Notes
This salsa is good for tacos, tamales, chicken, dipping tortilla chips etc.
You can adjust the flavors to your liking
Delicioso!!
🙂