Give your taste buds a kick with this deliciously spicy salsa verde!
I have an ongoing love affair with a freshly roasted bowl of salsa verde. It’s dreamy!
It’s also one of the few salsa’s I can actually eat straight from a jar! I will not TOUCH a jar of red salsa. I’ve tried just about every variety out there but I will not, and can not, deviate from the fresh stuff. Not evah! Though I will happily faceplant into a jar of tomatillo goodness, it was only a matter of time before I bought a bushel of those green beauties and decided to tackle making my own.
Once I finally did, it was pretty apparent there is no going back here!
Spicy Salsa Verde
This sassy salsa has a great flavor profile that allows all the ingredients shine through the spice. Love it so!
Spicy Salsa Verde
Yield 6-8 servings
- 7 ping pong ball sized tomatillos, husk removed
- 1 + 1/2 whole jalapenos, stem removed [med-large around 3 inches in length]
- 2 cloves of fresh garlic
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 a medium red onion
- 1-2 TBSP fresh cilantro
- olive oil and vinegar, to taste
- freshly squeezed lime juice, to taste
Feel free to add a little extra fresh lime juice or vinegar if you'd like to add a little acidity! You can also add a hearty drizzle of olive oil to the salsa. Adding a little fat [like oil] to a raw veggie dish is a great way to help your body soak up extra antioxidants from the veggies; plus it tastes great! Simply let your taste buds be your guide!
- Preheat your oven to 400F and line a baking pan with foil.
- Add your tomatillos and jalapenos to the pan and roast for 15-20 minutes or until the flesh of the tomatillos starts to pucker a bit. If you allow a few golden brown char marks to appear on the tomatillos it'll add a fire roasted flavor to the salsa. I like the bite of raw onion in my salsa and leave it off the roasting pan but feel free to roast those as well!
- Once your tomatillos are done allow to cool for 10 minutes.
- Once they've had a little time to cool down, toss your tomatillos, jalapenos, garlic onion and salt in the food processor and pulse a few times to chop.
- Next add in your cilantro [add a little at a time, everyone seems to prefer a different amount!] and lime and grab some tortilla chips to taste as you go.
- Lastly, stir in 1/4 teaspoon of cumin and adjust the salt/cumin ratio as desired.
- I added a little extra since I love the smoky depth of flavor cumin adds to green salsa. Taste as you go and feel free to toss in extra cilantro or up the spice factor by adding in another 1/2 to whole jalapeno into the mix!
- Allow to further cool to room temperature and dig in face first with some chips or veggies! I love it best straight from the blender while Paul insists his be chilled for twenty minutes; enjoy it either way!
- Serve with your favorite tortilla chips and an assortment of crunchy veggies for dipping!
Yields 1 cup of salsa verde.
so… how was it?
Spiiiiiiicy! In a good way of course! This salsa packs heat but still has such a great flavor profile that all the ingredients shine through the spice. I could still taste the onion, cumin, jalapeno and cilantro in every bite. I think I love the flavor or the roasted jalapenos most of all… they’re easily my favorite vegetable to add to Mexican-style dishes.
This delicious dip is great on it’s own with chips/veggies or as a topping for taco night! We love adding it to tortilla soup and enchiladas.
Not a fan of spicy salsa? Tomatillos taste best with a little heat, but for a mild salsa [click here] to get the recipe for a wicked easy restaurant-style salsa!
hungry for more?
- Lentil Veggie Tacos (Vegan + Vegetarian)
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Baked Bell Pepper Tacos
- Easy 5-Ingredient Mango Jalapeño Salsa
If you get a chance to try this spicy salsa verde, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!