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Salsa Verde

Our family is addicted to loves salsa.  Take my kids to a Mexican restaurant and we might as well save the money on the meals because they’ll scrape the dishes of salsa clean and ask for more before the drinks even arrive at the table.  My husband practically inhales the stuff.  And for him, the hotter the better.  He’s the one asking for the “muy caliente” batch sitting in the back of the kitchen.  You know the one; it’s usually deemed to have a little too much kick for American Gringos.  Well not my husband.  He relishes in the deliciousness of a good salsa induced sweat.

It can be said that salsa is the Mexican version of ketchup and I believe it.  It tastes good on (and in!)  just about everything.  Give me a bowl of salsa, some chips and a beer and I’m as happy as a girl can be.  Recently, I’ve really been getting into salsa verde.  It has a real “limey” flavor that you just don’t get from regular salsa.  And the best part about about this green nectar of the Gods is how truly easy it is to make.


All you need to do is grab up a handful of tomatillos and boil them for a few minutes to get them good and cooked.

Once they’re done, pop them in a blender and add all the rest of your ingredients with the exception of the salt.

Just a note here…. if you’re desiring a salsa induced sweat similar to the one my husband enjoys, feel free to throw in a few jalapenos, habaneros, or any other spicy accompaniment you desire.  I’ve left it pretty tame in the spice department due to the fact that I’m outnumbered by little people who don’t enjoy spice the way my husband and I do.


Blend it up and it’s ready to go.  Throw it in the fridge to cool completely and when you’re ready to nosh on some chips and salsa, it’s there for the taking.

So grab a beer, a few limes, and a bag of chips.  Sit back, kick up your feet, and enjoy your own little Mexican fiesta.

Salsa Verde

Total Time: 20 min

Ingredients:

11/2 Pounds Tomatillos
1 tsp Cumin
1 tsp Coriander
1/2 Lime, Juiced
2 Garlic Cloves, Minced
1 Can Diced Green Chiles
1/2 Onion, Chopped
1 Bunch Cilantro, Chopped
1/4 tsp Pepper
Salt to Taste

Directions:

Take the shells off the tomatillos and boil for about 5-7 minutes.

Remove from heat and drop them into a blender.

To the blender add the cumin, coriander, lime juice, garlic, chiles, onion, cilantro, and pepper.

Blend well. Salt to taste.

Chill in fridge until ready to serve.