Salsa Verde – Mexican Tomatillo Salsa
Salsa Verde is a versatile condiment that can be used as a dip, garnish or addition to soups.
Servings: 32 people
Calories: 25kcal
Ingredients
- 2 small red onions
- 1 bunch scallions
- 2 medium poblanos
- 1 large serrano about 4”
- 2 tablespoons oil
- 6 crushed garlic cloves
- 2 lbs. quartered tomatillos
- 6 cups water
- 3 mini vegetable boillon cubes
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- ¼ cup chopped cilantro
- 1 ½ teaspoons salt
- 1 ½ teaspoons sugar
- juice of 2 limes about 2 tablespoons
Instructions
- Coarsely chop onions, scallions, poblanos and serrano peppers.
- In a large pot, heat oil.
- Add chopped vegetables and garlic. Saute for about 5 minutes, until the vegetables are softened.
- Add tomatillos, water and bouillon cubes.
- Add cumin and oregano and stir combine.
- Bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, until the vegetables are soft.
- Leave to cool for a few minutes.
- Transfer to a blender with the cilantro, salt, sugar and lime juice. Puree until smooth.
- Transfer to glass jars and chill in the refrigerator overnight or follow canning procedures for bottling.
Video
Notes
This recipe will yield approximately 2 quarts.
Instead of the water and bouillon cubes, you can use vegetable broth.
If you cannot find tomatillos, regular green onions or gooseberries can be substituted.
Remember if you like it hotter, add more serranos and leave the seeds in!
Nutrition
Calories: 25kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 176mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg
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