Salsa Verde – Texas Style
Traditional salsa verde is a mild mexican sauce made with roasted tomatillos, onion, and cilantro. It's served as an accompaniment for tacos and barbecue, or can be used a green enchilada sauce with chicken or cheese enchiladas.
Servings 1 quart
Calories 28kcal
Ingredients
- 2 pounds tomatillos use smaller tomatillos for better flavor, halved
- 1 jalapeno chopped
- 1 serrano chopped
- 1/2 white onion cut into thirds
- 2 1/2 c. water
- 1/2 T. kosher salt
- 3 garlic cloves
- 1/2 bunch of cilantro use your best judement
- 1 T honey
- 1 lime juice of
- Optional: 1/2 c. packed spinach for BRIGHT GREEN salsa verde
Instructions
- In a stockpot, add all of the ingredients besides the cilantro, honey, optional spinach if using, and lime juice. (Those will be added fresh.)
- Add the chopped veggies to the stockpot and place over medium-high heat. Bring to a boil, and then lower the heat and simmer for 20 minutes until all of the vegetables soften. Remove from heat and cool 10-15 minutes.
- Pour this mixture into a blender. Add all of the rest of the ingredients. Blend for 1-2 minutes. Taste for salt, it will likely need about 1 t. more.
- Wash out the original pot you boiled the tomatillos in. Pour the blended salsa verde sauce back in the pot and return it to the heat. Bring to a boil and boil it for 5 minutes, scraping the bottom with a rubber spatula to avoid burning the bottom. When the salsa verde is the thickness you desire, remove it from the heat and season to taste with additional lime juice, salt, or even a little bit of honey if needed to balance the flavors.
Nutrition
Serving: 1g | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 236mg | Fiber: 1g | Sugar: 4g