This homemade salsa verde has a whole lot going on! It’s got a nice bite from the lime, a touch spicy from the serrano, and the cumin adds such a subtle but really great depth of flavor!
Why is it green anyway? It’s green because of the tomatillos (green tomatoes) used instead of red tomatoes like “regular” salsa. What’s great is the tomatillos give it such a unique taste and if you’ve never tried it, you’re missing out!
My friend, Cairi, is the one who got me hooked on salsa verde. While I would be munching on chips and red salsa (aaaand maybe sipping a margarita), she’d pull out… salsa verde. For breakfast, we’d all be having breakfast burritos with red salsa, and Cairi? Salsa verde! Figuring there must be something to this red-headed (er green) step child I gave it a shot. Love… at… first… bite. Thanks Cairi for inspiring me to make my own homemade salsa verde!
Chips and salsa are my ultimate weakness. All day, every day, I could munch and munch and munch on chips and salsa. By the way, my new guilty pleasure is mixing sour cream with my salsa and dipping my chips into that. SAY WHAAT? How did no one tell me this was a thing? It is, and my world is now a better place.
I’ve wanted to do something Mexican inspired since I haven’t posted a Mexican recipe since my spicy Jalapeño Margarita and that was almost a month ago. I talk the talk about how much I love Mexican food, yet I hardly walk the walk and post about it. What’s wrong with me?! 😉 Let’s step up your game Jennifer!
With that, it was time to conquer my fear and make my own homemade salsa! I’ve only made it one other time and that was 4 years ago, and let’s just say that Pace isn’t going to be calling me for that recipe.
Well, it’s four years later and I’M BACK BABY! I should call this Redemption Salsa Verde because it turned out great, tastes amazing, and… It. Is. So. Easy!
Husk (take the skin off), the tomatillos and make sure you remove the stems. Give them a good rinse too, because they’re really sticky! Cut these in half and place them in a food processor. Now, finely chop some onion, a serrano chile, and mince a clove of garlic. Then chop some cilantro. Place everything into the food processor. Juice a lime and place the juice in with the other ingredients, as well.
Process the mixture until the desired texture is reached. You may need to scrape down the sides of the bowl and process again.
Whatever you do, DON’T taste test yet. It’s gross. Just don’t do it.
See, there ya go, you did the same thing I did didn’t you? You tasted it. Someone tells you not to do something and you couldn’t resist so you’re making the ugly face because, just like I said… it’s gross.
Pour this mixture into a small saucepan and add in ground cumin, and a chicken bouillon cube that’s been finely chopped.
STILL. DON’T taste test. It’s still gross. (You listened this time didn’t you?) The tomatillos need a chance to cook and this changes the whole flavor profile.
You can eat tomatillos raw (I googled it because after tried one, I thought I may die), but I just don’t like the taste…so, taste at your own risk 😉
Let the homemade salsa verde cook on the stove over medium heat for about 15 minutes. NOW taste test and add salt, if necessary.
Let this cool for twenty minutes or so and then place in the refrigerator to chill until you’re ready to serve!
This homemade salsa verde has a whole lot going on! It’s got a nice bite from the lime, a touch of spice from the serrano, and the cumin adds such a subtle but really great depth of flavor! I love serving this homemade salsa verde plain or mixed with a little sour cream alongside tortilla chips….
[Prepare for major food blog cliffhanger]
Stay tuned for tomorrow when I use this homemade salsa verde in my salsa verde enchiladas! You don’t want to miss out.
Salsa verde or “regular” red salsa? Show me the yummy!
Homemade Salsa Verde
- 1 pound tomatillos husked, washed, and halved
- 1/2 cup onion finely chopped
- 1 serrano chile peppers diced (more if you want it spicier)
- 1 clove garlic minced
- 2 tablespoons cilantro chopped
- 1 lime juiced
- 1/2 teaspoon ground cumin
- 1 whole vegetarian bouillon cube chopped
- 1/2 teaspoon salt or more to taste
- Place tomatillos, onion, garlic, serrano pepper, cilantro, and lime juice into a food processer until desired texture is reached.
- Pour the salsa into a small saucepan and add the ground cumin and chicken bouillon cube.
- Cook for 15 minutes over medium heat. It will simmer, that's ok!
- After the salsa has cooked for 15 minutes add in salt, to taste.
- Let cool and then store in the refrigerator until ready for use!
*Note: Nutritional information is estimated and varies based on products used.