Menu Enter a recipe name, ingredient, keyword...

Salsa verde recipes - 8 recipes

Google Ads

Top Recipe

By Tufgrlz

Rate this recipe 4.6/5 (5 Votes)
Roasted Salsa Verde 1 Picture
Details

  • 1 1/2 pounds tomatillos husks discarded, rinsed (about 12)
  • 2 fresh Anaheim or poblano chiles
  • 1 onion, cut into 4 or 5 thick slices
  • 2 cloves garlic, smashed and peeled
  • Extra virgin olive oil for brushing
  • Salt and pepper, to taste
  • 1/2 cup cilantro, small sprigs
  • 1 lime, juiced

See this recipe

Just like mamma makes it! The basics are tomatillo, Anaheim or poblano chiles, onions, garlic and cilantro

Top rated Salsa verde recipes

By

Roasting peppers brings out a lot of their aromas and natural sweetness, creating deep, smokey flavors

  • 1 pound tomatillos, husks removed
  • 2 jalapeño peppers (sliced in half and seeded) OR
  • 2 to 3 flame-roasted and peeled New Mexican green chiles
  • 1 small onion (sliced into 8 wedges)
  • 2 cloves garlic
  • 1 lime (juice and zest)
  • 1/2 cup cilantro
  • Salt and pepper, to taste
4.5/5 (8 Votes)

By

This roasted salsa verde has a deeper, smokier flavor than fresh salsa verde, making it ideal for pork tacos, and a...

  • 2 fresh poblano chile peppers
  • 2 serrano chile peppers
  • 6 fresh tomatillos, husks removed
  • 1 1/2-inch slice white onion
  • 2 cloves garlic
  • Salt, to taste
  • 1 tablespoon fresh cilantro, chopped (optional)
4.4/5 (9 Votes)

By

Tomatillos and fresh chiles give this salsa a bright, "green" flavor, and roasting the ingredients gives a smoky el...

  • 1/2 pound tomatillos, husked and rinsed
  • 1 thick slice onion
  • 1 large poblano chile
  • 1 1/2 medium serrano chiles
  • 1/2 ripe avocado (optional), peeled
  • 2 tablespoons cilantro, coarsely chopped
  • 1 whole garlic clove
  • 2 tablespoons fresh lime juice
  • 3/4 About 3/4 teaspoon kosher salt
5/5 (3 Votes)

By

Salsa verde adds loads of flavor, takes no time to make, and freezes well for whenever you need it

  • 1 cup basil
  • 1 cup parsley
  • 1 teaspoon capers
  • 1 clove garlic
  • 1 teaspoon red-pepper flakes
  • 3 tablespoons lemon juice
  • 1 cup olive oil
4/5 (1 Votes)

By

This authentic, Mexican salsa verde has a fabulous flavor

  • 1 pound tomatillos, husked
  • 1/2 cup white onion, finely chopped
  • 5 cloves garlic, minced
  • 1 – 2 Serrano chile peppers, minced (remove 1/2 seeds if want milder, caution don't rub eyes after handing peppers)
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh oregano, chopped (dried is ok)
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 4 limes, juiced
4.8/5 (5 Votes)

By

Salsa is a main food group, and as such you can put it on whatever you want

  • 1 1/2 pounds tomatillos, husked
  • 6 cloves garlic
  • 2 jalapeño peppers
  • 1 tablespoon olive oil
  • 1 cup green olives, pitted
  • 1 cup cilantro
  • 1 lime, juiced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup water
  • Substitute 1 serrano pepper for the jalapeño peppers if you like more heat
4.5/5 (24 Votes)

By

1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to c...

  • 2 cups frozen whole kernel yellow corn, thawed
  • 5 teaspoons olive oil, divided
  • 1 (9-oz.) package garlic pork sausage links, casings removed
  • 1 medium-size sweet onion, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (16-oz.) bottle salsa verde (I like Herdez)
  • 2 (4.5-oz.) cans chopped green chiles
  • 1 (16-oz.) can navy beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 6 cups original corn chips
  • 1 cup (4 oz.) shredded pepper Jack cheese
  • Toppings: cilantro, radishes, avocado
4.8/5 (4 Votes)

By

To make the salsa, place the tomatillos, onion, garlic, serrano chiles and cilantro in a large pot

  • For the salsa verde:
  • 1 1/2 pounds tomatillos, husks removed
  • 1/2 medium yellow onion, peeled, cut into wedges
  • 3 cloves garlic, peeled
  • 1 or 2 serrano chiles, cut in half, stems removed (depending on how hot you want it)
  • 1 cup cilantro, leaves and stems
  • Salt to taste
  • For the enchiladas:
  • 2 tablespoons vegetable oil
  • 12 corn tortillas
  • 2 1/2 cups cooked carnitas or cooked shredded chicken
  • 2 cups (8 ounces) shredded Muenster, Asadero or Monterey Jack cheese
  • Sour cream
  • 1/2 medium onion, peeled, cut into rings
  • 2 peeled and pitted avocadoes, cubed
4.5/5 (18 Votes)

By

Make your own homemade salsa verde and you'll never buy it in a jar again

  • 12 ounces fresh tomatillos, husked or 1 (13-ounce) can tomatillos, rinsed and drained
  • 1/4 cup snipped fresh cilantro or parsley
  • 2 tablespoons finely chopped red onion
  • 1 fresh serrano or jalapeño chile pepper, seeded and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
4.4/5 (7 Votes)

By

STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor

  • MEATBALLS
  • 3 slices white sandwich bread, torn into large pieces
  • 1/4 cup whole milk
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 large egg white
  • 2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 1 pound ground lamb
  • 1/2 pound ground pork
  • Extra-virgin olive oil, for brushing
  • SALSA VERDE
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 2 cups fresh flat-leaf parsley leaves (from 1 bunch)
  • 1 cup fresh mint leaves (from 1 bunch)
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup extra-virgin olive oil
4.3/5 (3 Votes)

By

Heat the broiler. Arrange the tomatillos and jalapeño on a baking sheet and roast them under the broiler until th...

  • 1 pound tomatillos husked, rinsed
  • 1 large jalapeño
  • 2 garlic cloves
  • 1/2 cup diced white onion
  • 1/4 cup chopped cilantro
  • Salt to taste
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Salsa Verde Mexicana Roasted Salsa Verde