The best Mexican salsa recipe, Salsa Verde! Perfect as a dip, on top of steak, chicken, pork, tacos, burritos, tostadas, empanadas and even eggs! An absolutely awesome and hyper-delicious salsa.
Best Mexican Salsa Recipe
The Best Mexican Salsa Recipe that has ever existed is the authentic tomatillo salsa, tomatillo serrano salsa, salsa verde or green sauce! In my opinion it is absolutely one of the best sauces and or dips the Mexican cuisine has offered us.
It’s so versatile! It works in absolutely almost everything, every dish, every meal. Don’t believe me?! Don’t worry I will make you a believer before you finish reading this post. I have plenty of recipes right here on Mexican Appetizers and More to prove it and plenty more recipes to come using the best Mexican Salsa recipe ever!
Honestly it’s crazy to me that I have made salsa verde, tomatillo serrano sauce, green sauce many times as a companion to appetizers and dishes here and yet it has taken me this long to share with you an actual post revolved completely and solely around one of the most traditional salsa recipes and one of the most extremely popular sauces ever created within the Mexican culture!
So first lets talk about what ingredients make up the best Mexican salsa recipe ever! Ingredients include:
- serrano peppers
Yes that’s it! Well maybe some salt to taste but not necessary, especially if you are watching your sodium levels annnd maybe a little of water or chicken broth if you want a saucier texture but again not necessary!
So What is a Tomatillo?
Quickly, let’s talk about what a tomatillo is exactly?
A tomatillo resembles a green tomato except that it has a husk that covers it and must be removed before using. It is Native to Central America and Mexico and is used highly in a variety of dishes.
Tomatillos are used raw as well as cooked.
More to come on tomatillos….but for now, let’s talk about how to use these babies!!
As I previously said I have plenty of recipes here on Mexican Appetizers and More sharing this hyper tasty delish sauce….the best Mexican salsa recipe can be used in many dishes as well as dips.
Lets start with dips…
If you haven’t checked out my Chips and Dips post/recipe yet….this is a must, here I share three authentic Mexican dips and yes one is the famous salsa verde.
Habanero Tomatillo Salsa is another excellent dip and a bit on the spicier side. Made with tomatillos and habaneros. Perfect for steaks, tortilla chips and in tacos.
Avocado Salsa Verde is perfect on pretty much anything! Made with avocado and salsa verde.
Onto more appetizers…
These Beef Empanadas are absolutely delicious. Crunchy and crispy on the outside with a savory beef filling. Served with salsa verde.
This Mini Serrano Chicken Kabobs recipe is so simple and delicious. Not only is the chicken for the kabobs marinated in salsa verde but it’s also served with it as a dipping sauce!
This Cheesy Chicken Poblano Panecillos is absolutely another favorite. These are biscuits filled with shredded chicken, poblano peppers, monterey jack cheese and served with salsa verde.
How about a Ceviche Verde-Green Ceviche? This appetizer is one of my ultimate favorites! It’s a shrimp ceviche cooked in a salsa verde blend. Absolutely delicious!
Note: For more delicious recipes and dips using this delicious salsa, just type salsa verde in the search bar and you will find an array of my recipes using this fabulous salsa.
And if you would like to try salmon using salsa verde, you can try this Bake Salmon with Salsa Verde by Salvita from Chef de Home.
First start by roasting the tomatillos, onions, serrano peppers and garlic.
Place all in a blender or a food chopper.
This is what the Best Mexican Salsa recipe will look like when blended.
Note: If you cannot find fresh tomatillos in your produce section, you may use canned tomatillos found in the international or ethnic aisle of your local supermarket. You will not need to roast these. It will not yield the same exact flavor but non the less you will be able to make salsa verde and the best Mexican salsa recipe.
- 1 pound tomatillos about 5 (remove husks and rinse well)
- 1-2 serrano peppers
- 2 garlic cloves peeled
- 1 medium onion quartered
- a handful of fresh cilantro
- salt to taste
- In a pan over medium heat add 1 tablespoon of oil with tomatillos, onion, and peppers. Roast until charred, turning over as one side is done roasting.
Add garlic and roast for a minute or two.
Note: It is not necessary to roast all except tomatillos but sometimes when I make this sauce I will roast all together. Also remember to rinse tomatillos well as when you remove husk the tomatillo skin is sticky.
- After all have been roasted remove stem from pepper and place all ingredients with cilantro in a blender. Blend until desired consistency.
*I like mine a little chunky.
If you would like a saucier sauce just add a tablespoon of water (chicken broth) at a time until preferred consistency is reached.
Use salsa verde on whatever you like. Steak, pork chops, tacos, on top of eggs, empanadas, dip for tortilla chips....possibilities are endless!
When will you be making salsa verde?