Salsa Verde
Course: Condiments & SeasoningsCuisine: MexicanDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
1
minuteCalories
11
kcalTotal Carbs
2
gramsNet carbs
2
gramsFat
zero
gramsProtein
zero
gramsThis is the recipe that kicked off my passion / obsession for cooking. I saw Rick Bayless make this in an episode of Mexico: One Plate at a Time about 17 years ago. I was amazed at how easy it was and how great it tasted. I fell in love with cooking at that moment and became a HUGE fan of Rick Bayless.
This is a recipe where accuracy isn’t especially important, so don’t get hung up on quantities too much. This is such an easy recipe to tailor based on your taste preferences.
Ingredients
4-5 medium tomatillos
1-2 jalepeños or serrano chiles
1-2 cloves garlic
1 cup fresh cilantro, loosely packed
1 lime (juice)
1 pinch sea salt
Directions
- Remove husks from tomatillos and rinse of any residual stickiness. Slice into quarters. Add to blender.
- Remove the stem from the chiles, slice in half lengthwise, and optionally removed the seeds and veins (leave these in if you like the heat). Add to blender.
- Smash and peel the garlic cloves. Add to blender.
- Tear off a fistful of cilantro from the top of a bunch. You’ll get mostly leaves, but it’s fine if you get some stems. Add to blender.
- Add salt and the juice of one lime to the blender. Blend on high speed for 30 seconds or until thoroughly salsa-fied.
- Transfer to a bowl and serve immediately or refrigerate for up to a week. The garlic flavor may intensify over time. This sauce goes great with pork rinds or my keto tortilla chips.
Recipe Video
Notes
- Nutritional information is based on a serving size of 1/4 cup (approximately 60mL).
easy and great tasting
Could you can this so that it lasts for a few months? But once opened, it would again probably only last for a week, right? Looks great, and I’d like to try it!
You could can it or freeze it. I’d probably go with freezing, as it will retain its “brightness” better. The nature of this salsa makes it best when eaten fresh, so I’d agree that a week is about as long as I’d keep it.