The Kusi Life

Salsa Verde

As a Spanish speaking missionary in California, having Salsa Verde at the majority of my meals became the norm. I was lucky enough to spend a lot of time with people from Mexico. We had it with eggs, beans, burritos, carne asada, you name it, we ate this delicious sauce on it. Nearing the end of the mission I realized how much I loved this and missed Salsa Verde if it was not on the table for our meals. I decided needed to learn how to make it for when I got home. We made friends with a sweet lady named Luz and she happened to be making this sauce one day when we stopped by and she kindly shared her recipe with me. It is super simple and adds some great flavor and heat to really any meal.

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This sauce is super simple and very quick! We love having it for Navajo Tacos Β orΒ Carne Asada. It takes just minutes and lasts in the refrigerator for a few weeks, perfect for me when I want to space out the Mexican food I serve my family!

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You will want to decide how hot you want your salsa before you begin. My husband and I can handle some heat, so I usually do about 6 Serrano peppers. For me I would say this is “medium”. If you are worried I would use just 2 Serrano peppers to start out and the next time increase it if you want to add some more heat. Both the Tomatillos and the Serrano peppers should be close to each other in the grocery store in the produce section.

In a medium sized saucepan, fill it halfway and put it on the stove to boil.

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You will want to remove the stems from the Serrano peppers and husk the Tomatillos. I like to rinse mine off well before I add it to the boiling water. Make sure you wash your hands after this step! Tomatillos tend to be a bit sticky from the husks, AND you don’t want to rub your eyes after handling those peppers – believe me I have done it and it’s no fun!

Add the Tomatillos, Serrano peppers and onion to the boiling water and allow to boil for about 5 minutes. Remove from the stove and carefully pour in 1/4 cup of the water from the pan to your blender. Using a strainer remove the excess water and pour all the veggies into your blender. Add the garlic and salt. Put on the lid and blend it so it is mixed well. Put in a bowl and you are ready to serve it up with chips or your favorite Mexican meal.

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Like for instance these Sweet Pork Burritos- so good!

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See what I mean? Easy peasy πŸ™‚

See the Happy!

Kirstensig

 

 

 

 

Salsa Verde
Print Recipe
Prep Time
10 min
Prep Time
10 min
Salsa Verde
Print Recipe
Prep Time
10 min
Prep Time
10 min
Ingredients
Servings:
Instructions
  1. Put a saucepan half- full of water on a burner to med-high. While that heats, remove the stems from the Serrano peppers and husk the Tomatillos. Once the water is boiling put in the tomatillios, the onion, and the peppers. Allow to boil for about 5 minutes.
  2. Remove from the stove and carefully pour in 1/4 cup of the water from the pan to your blender. Using a strainer remove the excess water and pour all the veggies into your blender.
  3. Add the garlic and salt. Put on the lid and blend it so it is mixed well. Pour into a bowl and you are ready to enjoy with chips or on your favorite burrito. Lasts about 2 weeks in the refrigerator in a sealed container.
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6 thoughts on “Salsa Verde

  1. Chelsea @ Life With My Littles

    I love serrano peppers and tomatillos! I think more people need to learn about them because they are both so good! I tried growing a serrano pepper plant last year and I had so many peppers! I use them in my guacamole, so it was perfect!! Thanks for this yummy recipe! I’ll have to try it!

    1. Kirsten Post author

      You will have to let me know how it goes Chelsea! I tried growing all sorts of peppers last year, but I kept getting the bottom rot πŸ™ Sounds like you have the magic when it comes to gardens! I hope this year is better for me πŸ™‚

  2. Jenny

    I love salsa verde! Now all I can think about is making this so I can eat it. I have never had luck with growing my own peppers either πŸ™ Maybe this will be my lucky year.

    1. Kirsten Post author

      Thanks so much for stopping by Jenny! Salsa Verde is so yummy on so many different things πŸ™‚ Hopefully we can both have success with the peppers this year, fingers crossed!

    1. Kirsten Post author

      You are so sweet Missy! I would love to hear how your tomatillos do, I have yet to have good luck with them.I keep getting bottom rot on all my tomatoes and peppers, so I just have to buy them from the store πŸ™ Good luck with the garden!

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