Bring a little go to your tomatillo salsa…
Salsa verde is typically known more for its tang more than its heat, but we sure do love adding a little oomph to this popular salsa. Jalapeño peppers add just enough spiciness to bring a little go to the green. But don’t stop there – if you want things just a little spicier than jalapeño salsa verde, serrano peppers work just as well in this recipe. They have a comparable bright bite, so it’s simply a heat upgrade.
For a little extra flavor, try charring the tomatillos and jalapeño peppers under a broiler prior to following the recipe steps. It adds a delicious smoky and earthy depth to the tangy flavor.
And when you’re ready for prime-time heat, take a look at our habanero salsa verde recipe. It’ll knock your socks off – a definite step (or 10) up from jalapeño salsa verde. It’s not for the timid!
Jalapeño Salsa Verde
- 1 pound tomatillos peeled and rinsed
- 2 jalapeño peppers roughly chopped
- 1 white onion quartered
- 4 cloves garlic roughly chopped
- 1/4 cup cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- In a large pot, add the tomatillos, jalapeño peppers, onion, garlic, and salt. Pour just enough water into the pot to cover all ingredients, then bring the water to a boil.
- Once the water in boiling, lower the heat to low then simmer the mix for approximately 10 minutes.
- Remove the pot from the heat and pour into a blender. Add the cilantro then blend the ingredients and water until you reach your desired consistency.
- Place the pot back on the stove over medium heat. Add 2 tablespoons of vegetable oil and allow the oil to heat.
- Add the salsa verde back into the pot and bring the heat down to low. Simmer the salsa for 15 to 20 minutes until the salsa thickens.
- Remove from heat and allow the salsa verde to cool to room temperature. Add salt to taste, then serve.