Easy Salsa Verde Recipe | Almost Mexican with Carlos Anthony

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Green tomatoes offer a similar tartness.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers provide comparable heat.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley can mimic the freshness of cilantro.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar adds acidity without citrus.

Heat a cast iron skillet until it's ripping hot and smoking with cooking oil.

Husk and cut the tomatillos in half to allow for more caramelization.

Chop about a quarter of a white onion and add it to the skillet.

Smash big cloves of garlic and add them to the skillet.

Chop a serrano pepper and a jalapeño, removing the stems and seeds, and add them to the skillet.

Cook the mixture in the skillet until caramelized, about 5 minutes.

In a blender, add a bunch of cilantro, including the stems.

Juice four limes into a bowl, yielding about a cup of lime juice, and add it to the blender.

Once the tomatillos, onions, and garlic are caramelized, transfer them to the blender.

Add a couple of ice cubes to the blender to keep the salsa bright green and add water.

Add a big pinch of salt to the blender.

Blend the mixture until fully incorporated, but do not over-blend.

Taste for heat and salt, adjusting with more lime juice if necessary.

Store the salsa verde in a mason jar in the fridge, where it can last for up to 2 to 3 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary