Salsa Verde (Green Salsa Sauce) DIY Fast And Easy

Source Roasted Tomatillo & Jalapeno Salsa Verde

Salsa Verde (Green Salsa)

Salsa Verde (Green Salsa)


I double all the ingredients which will make 2 pints of fresh Salsa Verde. I have amended the original recipe to better fill my taste for Salsa Verde sauce. My additions are high lighted in green text.

Roasted Tomatillo & Jalapeno Salsa Verde
Ingredients: Makes 1 pint
4 tomatillos 10 for 2 pints
1 small jalapeno 4 hot or mild, it’s your choice, for 2 pints
1 clove garlic 4 – 6 cloves for 2 pints
1/4 cup olive oil 1/4 cup plus 1 tablespoon for 2 pints
1/8 teaspoon cumin 1/2 teaspoon for 2 pints
Juice of 1 lime 2 or 3 for 2 pints
1 bunch cilantro 2 or 3 bunches for 2 pints
1/2 tablespoon salt 1 tablespoon for 2 pints
1/2 of a strong flavored onion for 2 pints.
I serve my Salsa Verde with or on homemade Tacos, Burritos, Pinto beans, Breakfast eggs all styles, and as a dip with fresh ripe Avocado wedges and Corn chips.

Directions:
Preheat the oven to 450 F. Place the tomatillos (skins removed and rinsed), jalapeno and garlic into a small oven-proof dish or skillet. Drizzle with 1/4 cup olive oil. Roast them in the oven for about 15 minutes, turning once. Once they’ve finished roasting, place the tomatillos, garlic and jalapeno (stem removed) into a small food processor along with all the oil and liquid from the roasting dish. (You may also halve the jalapeno and remove the seeds for a more mild salsa.) Add the cilantro, cumin, lime juice and salt to the food processor, and blend the ingredients for about 30 seconds or so. Enjoy salsa right away or store in mason jars in the fridge.

Fill 2 pints jars to with in 1/2 inch of their tops.
Snugly secure lids and screw rings.
Process in a boiling water bath for 15 minutes.
Allow to cool over night.
Age for 14 days or more then enjoy your Salas Verde. Keep refrigerated after opening your canned Salsa Verde.

Here is another Salsa Verde recipe that I like but not sure how well the avocado will stand up to canning. This one well may be better served fresh, hand/home made in your kitchen.

Salsa Verde
2 garlic cloves, minced
1/4 cup capers, drained
1/2 cup purple onion, chopped
Zest of one lime
Juice of one lime
1 (or more) Jalapeno pepper, seeded
1 ripe avocado
1 cup packed fresh parsley, chopped
1 + 1/2 cups packed fresh cilantro, chopped

Directions:
Add all ingredients into a blender or food processor and blend until desired consistency is achieved. Adjust seasonings as desired.

It just doesn’t get any easier or faster than this.

Not from the U.S.A. Leave a comment telling us about your home town and country.

Why is common sense so uncommon?
Don’t be shy. Leave me your comment(s)

Advertisements

7 responses to “Salsa Verde (Green Salsa Sauce) DIY Fast And Easy

  1. Looks so good. I normally like tomato salsa but have had the green and like it. I haven’t had any good salsa since I moved from California and away from Yolanda’s Cafe!!!

    Like

  2. I was just going through our seed catalogue – I’ve never grown tomatillo before, but now I would like to try it, just to make some of this. It sounds so good!

    Like

    • Re: Heidi – tomatillos a native to Mexico domesticated by the Aztecs around 800 b.c., They love full, hot sun, with well-drained, moderately rich soil. They don’t like wet, soggy, poorly drained soil. They take up a lot of garden space they can get 4 feet wide, for best production you need at least 2 plants. Hint:Try a bottle of store bought salsa verde first, it’s taste is not for everyone.
      Happy Gardening

      Like

  3. We’ve been growing some tomatillo for several years. We roast them for salsa. This is a hit with friends every summer.
    Great picture of the steers on your header.
    Oscar

    Like

    • Re: hermitsdoor – Thanks for your visit.
      I have 6 header pictures that are selected at random each time you visit my tiny blog
      Happy Spring Time Gardening

      Like

  4. I plan to grow tomatillos for the first time this year. I imagine they will do well in So. TX (At least I hope so!) I am excited to make salsa verde with them. I like the looks of your recipe and the water bath canning process too. Thanks for stopping by over at Not Dabbling in Normal and reading my post today. My spinach is growing really well this winter. Have a great day! From So. TX near San Antonio.

    Like

  5. I love that hot stuff!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s