Photo by Sonia Mendez Garcia

Salsa Verde

Cuisine: Mexican
Servings: 4 cups

If I had to choose my all-time favorite cooked salsa, it would be salsa verde, hands down!!! Besides guacamole, I know that this was one of the salsas my mom made most often. My favorite dish as a child was a simple quesadilla made with corn tortillas and filled with Monterey jack cheese. While in Mexico last year I was helping my tía cook and she asked me to make salsa verde. I went to grab a pot to fill with water, but she quickly stopped me and said, “No, no mija, we make it in the microwave.” Of course I was surprised, but pleasantly surprised when I saw how much easier this cooking method worked! My mom would have loved this, I just know it!

Ingredients

More like this

Directions

  1. Remove the husks from the tomatillos and rinse in lukewarm water. In a microwave-safe container, add the tomatillos, serrano peppers, and onions. Cover with paper towel and cook on high for 7 to 8 minutes. Remove from microwave and let cool slightly. After cooking in microwave, transfer the tomatillo mixture to the blender, add the garlic, cilantro, salt and lime juice. Blend on high for just a few seconds. Taste for salt. Serve warm or at room temperature.
  2. If adding the chile de arbol, I suggest cooking it on the stove top by boiling the tomatillos, onion and chile de arbol for about 10 to 12 minutes. Drain all the water before blending. Season and blend as directed.
  3. Serve salsa with chips or as a garnish for any of your favorite foods. It's a must for cheese quesadillas!!
View Comments

RecommendedView All