Homemade Salsa Verde
Salsa verde is a staple in Mexican cuisine, and it’s one of my favorite condiments to have on hand. Whether you're drizzling it over tacos, pairing it with tortilla chips, or using it as a topping for your favorite dishes, this salsa adds a burst of freshness and heat. It's super simple to make, and you only need a handful of ingredients.
Ingredients
- 4 Green Tomatoes
- 6 Green Chilies
- 1/4 Onion
- 1 Bunch of Cilantro
- 1 tbsp Salt
Instructions
- Wash 4 jitomates (green tomatoes), 6 chiles verdes (green chilies), and 1 bunch of cilantro thoroughly. Peel and roughly chop 1/4 of a cebolla (onion).
- In a medium pot, bring water to a boil. Add the jitomates and chiles verdes. Let them cook for about 10 minutes or until the jitomates are soft and the skins start to loosen.
- Once the jitomates and chiles are done cooking, carefully drain the water using a slotted spoon and set the vegetables aside to cool slightly.
- Transfer the cooked jitomates and chiles to a blender. Add the chopped onion, 1/2 tablespoon of salt, and the cilantro (you can roughly chop the cilantro or add it whole). Blend everything together until you reach your desired consistency. For a thinner salsa, add a small amount of the cooking water to the blender.
- Taste the salsa and adjust the salt, cilantro, or chilies to your liking. If you prefer more heat, you can blend in extra chiles at this point.
- Let the salsa cool completely before serving, or store it in the fridge for a few hours to allow the flavors to meld together. Serve your homemade salsa verde with your favorite dishes, such as tacos, enchiladas, grilled meats, or simply with tortilla chips.