Salsa Verde
Looking for an easy sautéed salsa verde recipe? This daughter-created tomatillo recipe is tangy, vibrant, and spicy—the perfect homemade salsa for tacos or chips. It’s a simple, fresh twist on a classic that you can make in less than 30 minutes!
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 tomatillos
- 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 minutes; onions and tomatillos may need an additional few minutes.
- 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.
Notes
Recipe by Madisyn Worden