What's NOT to love about salsa verde? This gorgeous, bright green salsa is the perfect vessel for getting those crunchy, salty tortilla chips in your mouth......we ALL know that, right? But do you know there are SO many ways to use salsa? Serve it with grilled meat, chicken, pork AND fish -- yep, it's a fabulous zesty sauce for ALL.
It's versatile because you can EASILY add more heat by adding more jalapeños. Not a fan of cilantro? Sub it out with parsley instead. Yes, not the traditional salsa, but, it's YOUR salsa, so make it the way YOU like it.
Leave a comment below and let me know your favorite thing to spoon salsa verde over!
- 3 tomatillos, outer paper removed, rinsed (they are a bit sticky!), and quartered
- 1 jalapeño, seeds and white pith (this is the white part inside the jalapeño), finely chopped
- 1/4 cup finely chopped red onion
- 1 large handful fresh cilantro
- Juice of 1 lime
- Salt and Pepper
Combine all ingredients in a blender, whizz together until it's the consistency you like.
I prefer my salsa on the chunky side, so I only whizz for a minute or 2.
Refrigerate until ready to use. It will keep up to 1 week in your fridge......so I hear, because it's long gone before that in my house!