This authentic Salsa Verde recipe is tangy, vibrant, and delicious! Made from a base of tomatillos, onion, garlic, cilantro, and jalapeño or serrano peppers
- Bring a large pot of water to a boil while you prepare the ingredients. Once the water is boiling, carefully add the tomatillos, onion, and jalapeño to the pot; return to a boil and cook for an additional 3 to 5 minutes, until the tomatillos turn a greenish brown color and are tender.
- Carefully drain the vegetables and set the pot aside. Add the tomatillo mixture to a high-speed blender along with the garlic, cilantro, broth, and salt. Blend for 30 to 45 seconds, until a smooth salsa forms.
- Return the pot to the stove over medium-high heat and add the avocado oil. Once the oil is warm, pour the sauce back into the pot and bring to a simmer. Once simmering, reduce the heat to medium and simmer for 5 to 10 minutes, until the sauce has thickened to your liking.
- Serve as desired; let cool completely before transferring into glass containers. Salsa verde will keep in the fridge for up to 10 days.
- Tomatillos: Aim to purchase tomatillos with a loose outer husk, as this makes it mush easier to remove. If you are having difficulty, it helps to run the tomatillo under warm water while you scrape the husk off.
- Spice Level: For a milder Salsa Verde, remove the seeds of the peppers before cooking; otherwise, leave them in for a nice kick.
- Oil-Free: the oil in this recipe helps to mellow out the flavors of the salsa and make the tomatillos less acidic; you can choose to leave it out, but I prefer to keep it in.
- Acidity: If you find your Salsa Verde to be a little too tart for your liking you can add sugar in 1 teaspoon increments, or add 1/8 -1/4 teaspoon of baking soda to help counteract the acidity