I made Salsa Verde 3 Ways!

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Canned tomatillos are often less expensive and still provide a similar flavor.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Banana peppers are milder and more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is a budget-friendly alternative.

Remove husks from the tomatoes and clean them.

Chop the tomatoes into small cubes for better blending.

Add the chopped tomatoes to the blender.

Add 2 tablespoons of chopped onion to the blender.

If you prefer spicy salsa, add 1 jalapeño (wear gloves when handling).

Add 1/3 cup of water to the blender.

Add a couple sprigs of cilantro to the blender.

Add 1 avocado to the blender.

Blend until desired consistency is reached and serve with extra cilantro and avocado as garnish.

For the second salsa, boil the tomatoes in water for 12 to 15 minutes, being careful not to overcook them.

Reserve some boiling water for thinning the salsa if needed.

Add the boiled tomatoes to the blender.

Add a quarter of an onion, 1 jalapeño, 4-6 sprigs of cilantro, a little bit of salt, and lime juice to the blender.

Blend to desired consistency for classic salsa verde.

For the third salsa, cut the tops off 2 tomatillos and add them to a tray.

Add 1 jalapeño, a quarter of an onion, and 2 cloves of garlic to the tray.

Drizzle with oil and mix well to coat everything.

Roast in a 400°F oven until charred.

Add the roasted ingredients to the blender along with salt and 5-6 sprigs of cilantro.

Blend to desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary