Salsa Verde

Wednesday, August 1, 2012

salsa verde

If you want something a little different from your average (and often flavorless) salsa from a jar in the grocery store, this quick salsa verde is a great break from the norm and super easy to make.  When we go to the Mexican restaurant near my apartment, I like to double dip my chips in both the red salsa and the salsa verde (which is Spanish for “green”) for a flavor combo better than each salsa on its own!

Salsa Verde
Makes about 1 cup
Adapted from Serious Eats

  • 1 large poblano chile, seeded and roughly chopped (very dark green, about the size of a bell pepper)
  • 2 serrano chiles, roughly chopped; discard seeds if you want a mild salsa (small skinny light green peppers, about 2” long)
  • 1 large tomatillo, quartered
  • 6 sprigs cilantro
  • 2 medium cloves garlic, chopped
  • 3/4 cup water
  • 1/2 cup sour cream
  • 1-2 tablespoons freshly squeezed lime juice
  • Kosher salt to taste
  1. Boil the chopped poblano chile, serrano chiles, tomatillo, cilantro, garlic, and water in a small sauce pan for 10 minutes.
  2. Pour the contents of the saucepan into a blender or a food processor (although be warned the food processor may leak a little bit as you blend, but not too badly).
  3. Stir in the sour cream, lime juice, and salt to taste
  4. Enjoy with tortilla chips and good company!

2 comments :

  • Mari

    I have been meaning to check out your site since my friend John P is always sharing links of your delicious looking food. Finally did so today and I will definitely be looking for some new ideas, as well as including your link in my blog for blogs I follow. Thanks!

  • [email protected]

    My husband would love this! I’ll have to make this for him!

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