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Cinco de Mayo is less than a week away everyone! I love Cinco de Mayo not only for the margaritas but for the food! Mexican cuisine has to be my all time favorites. This week I will share a couple of my favorite Mexican recipes that you can have at your Cinco de Mayo parties!
The first recipe that I want to tell you about is my super easy Salsa Verde. I chose this recipe because it is the basis of many of my Mexican recipes.
I first had salsa verde when my mom made green enchilladas. Before then, I had never even heard of Salsa Verde. I was used to the usual suspects; pico de gallo or red salsa. The base of pico de gallo or salsa is traditionally made with red tomatoes. Okay then, green salsa must be made with green tomatoes right? Nope! Salsa verde is actually made with tomatillos.
Tomatillos
Tomatillos are also known as husk tomatoes because of the dry, leafy husk that wraps around the outside. They have a more acidic tang than a red tomato. Roasting is often the cooking method to sweetened the taste.
The Recipe
Preparation
To prepare the tomatillos you must first remove the husks. There will be a sticky residue on the tomatillo so rinse well. Cut the tomatillos into quarters and place on a lined baking sheet. Add a quartered medium onion and jalapenos to the baking sheet with the tomatillos.
Jalapenos are an optional ingredient but i believe it really gives it a great flavor. The heat is in the seeds. The more seeds you leave in, the spicier it will be. I took all the seeds out for a mild to medium salsa.
Make sure to wash your hands well after removing the seeds. If you dont and have a itch on your face, I promise you that you will regret scratching it!!
Roasting
Preheat oven to 450 degrees F. Line your baking sheet with aluminum foil, parchment paper, or silicone baking mats.
Roast for 10 to 15 minutes, turning half way through.
Blending
While the the tomatillos, peppers, and onions are roasting, peel garlic cloves. I prefer the raw garlic taste in this recipe however roasting the garlic gives it a sweeter and deeper flavor.
Place garlic, cilantro and cooled tomatillos, jalapenos, and garlic into food processor. Add in the juice of one lime and salt and pepper to taste. Pulse until desired texture is reached.
Salsa Verde Uses
- Slow cooker white chicken chili
- Chicken enchilladas
- Sweet Potato & Black Bean Quesadillas
- Taquitos
What You May Need
Nutrition Scoop
This salsa is very low calorie and full of vegetables. You can add it to your favorite Mexican dishes or serve with some multigrain tortilla chips for a healthy snack!
Enjoy!
-Hungry Momma
Hungry Momma Nutrition
Yields 8
Serves 8
This Salsa verde is slightly tangy from the tomatillos and sweet from the roasted garlic. It is perfect to pair with multigrain tortilla chips or in various Mexican dishes.
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 lb tomatillos dehusked
- 3 jalapenos
- 4 cloves of garlic peeled
- 1 medium onion roughly chopped
- 3/4 cup cilantro
- 1 lime
- Salt and pepper to taste
Instructions
- Pre-heat oven to 450 degrees F.
- Dehusk tomatillos and rinse to remove residue. Quarter tomatillos.
- Cut and de-seed the jalapenos and quarter the onion. Place tomatillos, onion, and jalapenos on a lined baking sheet and bake for 10 to 15 minutes, turning in between.
- While that cooks, peel garlic cloves.
- Add garlic, cilantro, and cooled tomatillos, onion, and jalapenos to food processor with the juice of a lime and salt and pepper to taste.
- Pulse to desired consistency.
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