Recently Paul and I found a delicious Mexican restaurant. After just one meal there it will be our go-to Mexican restaurant. I ordered a pork quesadilla that had a tomatillo salsa generously served on top. The salsa was incredibly good. So, I set out to make my own version at home.
This salsa verde is reminiscent of tangy green apples with a juicy spice and hint of cilantro. Most of the time jarred salsa verde is cooked. If I had to guess the salsa verde at the Mexican restaurant was raw because it had much more of a fresh taste than other salsa verdes I have had. I definitely hit the nail on the head with this one; it tasted pretty close to the salsa at the restaurant.
You need to make this salsa verde. It is so much better than the jarred store-bought salsa. I know it will rock your world. So grab a bag of tortilla chips and dig in!
- 4-5 tomatillos, peeled, rinsed, and roughly chopped
- 1 ½ serrano peppers, stemmed and cut in half
- 1 cup cilantro
- 2 cloves garlic
- Salt to taste
- ½ teaspoon cumin
- Juice of half a lime
- Place all ingredients into a food processor and process until it’s mostly smooth, but still slightly chunky. Serve immediately with tortilla chips. OR store in an airtight container in the refrigerator for up to 2 weeks.
- Notes: My salsa was pretty runny, which I didn’t mind, if you want yours to not be as runny then you can strain out a little bit of the liquid.