This Salsa Verde is an authentic Mexican salsa with fresh & fabulous flavors. With tomatillos, cilantro, and peppers, this salsa can be ready in 5 minutes.
If you have been following my blog for a while now you will know my family loves Mexican food. LOVES! I know that if I left the menu planning up to my husband and kids, we would have tacos or burritos every night.
We love making fresh sauces and salsa to go along with our meals. My husband literally would drink some of them by the gallons. In fact, the last time I made this sauce he claimed that he was too full from over eating on the dinner and asked me to stop making such delish sauces, as he was getting fat. This made me smile and laugh. If you know my husband, you know he loves food. While he says that, I know he doesn’t mean it.
I love using this Salsa Verde as my salad dressing when we have taco salad. I love leftovers! It makes lunch super easy, lettuce, salsa verde and fresh peppers, best lunch ever and healthy. But typically we use it as just a salsa or as a sauce for enchiladas or for a smothered burrito.
And while you are at it, check out my Queso Verde Dip that I use this Salsa Verde in, it is AMAZING!
Enjoy! XOXO San
How do you make Salsa Verde?
In a food processor or blender add all of the ingredients above and puree until there are no large chunks.
Use immediately or store in mason jar and place in the refrigerator until ready to use.
How long can you keep Salsa Verde in the fridge?
If stored properly, in an airtight container such as a mason jar, it should last up to a week in the refrigerator.
My favorite kitchen tools used to make this Salsa Verde:
BLENDTEC: I love using my Blendtec blender to make this and would highly recommend that you use one too – make the process so easy! However, you can use whatever blender that you have.
MASON JARS: I use large mason jars to store so much in from salsas, dressings and hot fudge sauce to crafts, markers and pens. These are great to have on hand for many kitchen uses.
Don’t forget to pin this to your favorite Pinterest board to save for later!
- 8 tomatillos husks removed
- 1 poblano pepper stem and seeds removed
- 2 cups chicken broth
- 1/2 cup cilantro
- 1 jalapeno stem and seeds removed
- 1 green pepper
- 1 small onion
- 4 garlic cloves
- 10 tomatillos
- 1 1/4 teaspoon salt
- 1 teaspoon cumin
- In a food processor or blender add all of the ingredients above and puree until there are no large chunks.
- Use immediately or store in mason jar and place in the refrigerator until ready to use.
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