Salsa verde was my favorite dish as a kid and still my favorite dish now! Especially corn tortilla cheese quesadillas with this salsa.
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 on a visit, 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!
10-12 tomatillos quartered (remove husk and rinse well)
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.
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 all together. The more red chile de arbol you add, the more it will change the green color of the salsa. Drain all the water before blending. Season and blend as directed.
Serve warm or at room temperature with chips or as a garnish for any of your favorite foods. It’s a must for cheese quesadillas!!
The salsa verde is a great base for braising pork. Combined with some fire roasted green chile, this will yield a delicious pork chile verde.