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Salsa verde recipes - 8 recipes

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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

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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
4.5/5 (8 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)

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