Looking for the best Easy Sautéed Salsa Verde? This daughter-created recipe is tangy, vibrant, and spicy—the perfect homemade salsa for tacos, chips or would pair nicely with my beef taco lettuce wraps recipe. It’s a simple, fresh twist on a classic that you can make in less than 30 minutes!
Raise your hand if you’re a Salsa Verde fan! 🙋♀️ We certainly are, and let me tell you, this specific recipe is scrumdiddlyumptious. I’m feeling like such a proud mom sharing this one because it actually comes from my daughter! It’s seriously delicious, and I’m already hoping to snag more of her recipes to share with you all soon.
A quick heads-up on the heat: 🌶️ The way we whipped this up, it turned out super tasty, but warning, it is super spicy! We used three serrano peppers (seeds and all!) plus three deseeded jalapeños. It definitely has a kick. If you want to keep things a bit cooler, just use fewer peppers or make sure to de-seed those serranos before sautéing.
Easy Sautéed Salsa Verde
Why you need this in your life:
It’s just plain delish: That should be reason number one! The flavor is bright, tangy, full of spice and totally addictive.
Stores like a dream: If you actually have leftovers, just pop them into an airtight container. It’s the gift that keeps on giving!
Perfect for a crowd: If you’re hosting a get-together, the dish is a lifesaver as well as a crowd-pleaser. It’s affordable and easy to make in big batches—perfect for crowds :).
Super versatile: Whether you’re dipping a chip, a cracker, or dunking a taco, it fits right in.
Ingredients you’ll need for the salsa verde recipe:
- Jalapeños
- Serrano peppers
- Cilantro
- Yellow Onion
- Tomitillos
- Garlic Clove
- Olive Oil
- Chicken Bouillon
- Garlic Powder
- Onion Powder
- Pepper
- Salt
- Lime
How To make this Salsa Verde recipe:
Deseed the jalapeños (leave seeds in if you prefer more heat). Husk and rinse the tomatillos.
Place olive oil in a large skillet and warm over medium heat.
Place the jalapeños, serrano peppers, onions, garlic, and tomatillos into the skillet with oil on medium heat.
Sauté until they soften and the skin begins to blister and turn brown. Be sure to flip them as needed. If needed, remove the garlic or other veggies to prevent them from burning. The peppers typically take about 8-10 mins; onions and tomatillos may need an additional few mins.
Transfer the sautéed vegetables into a blender. Add the cilantro, chicken bouillon, garlic powder, onion powder, salt, pepper, and the juice of 1/2 a lime.
Salsa Verde
Ingredients
- 2-3 medium jalapeños less for less heat
- 2-3 serrano peppers less for less heat
- 1/3 cup cilantro more or less to taste
- 1/4 yellow onion
- 8-10 Tomiltillos
- 1 large garlic clove
- 1 tablespoon olive oil
- 1 tablespoon chicken bouillon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 teaspoons salt
- 1/2 lime
Instructions
- Deseed the jalapeños (leave seeds in if you prefer more heat). Husk and rinse the tomatillos.
- Place olive oil in a large skillet and warm over medium heat.
- Place the jalapeños, serrano peppers, onions, garlic, and tomatillos into the skillet and sauté until they soften and the skin begins to blister and turn brown. Be sure to flip them as needed. If needed, remove the garlic to prevent it from burning. The peppers typically take about 8-10 mins; onions and tomatillos may need an additional few mins.
- Transfer the sautéed vegetables into a blender. Add the cilantro, chicken bouillon, garlic powder, onion powder, salt, pepper, and the juice of 1/2 a lime.
