Spicy Mexican Salsa Verde Recipe – Green Tomato Salsa
Delve into the vibrant world of Mexican cuisine with this Spicy Mexican Salsa Verde, a zesty and refreshing green tomato salsa that captures the essence of fresh ingredients. Perfect for pairing with your favorite chips or as a flavorful addition to your meals, this recipe will elevate any dish to new heights. Let’s dive into this culinary adventure!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatillos (or green raw tomatoes) | 8 |
| Green chilies | 3 |
| Fresh coriander leaves (Dhania), chopped | ½ cup |
| Lemon juice | 2 teaspoons |
| Sugar | 1 teaspoon |
| Extra virgin olive oil | 1.5 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 45 kcal |
| Total Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 1 g |
| Sodium | Variable (depends on added salt) |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Mexican
- Course: Dinner
- Diet: Vegetarian
Instructions
-
Preheat the Oven: Begin by preheating your oven to 200°C (390°F). This initial step is crucial for achieving that perfect char on your tomatillos and chilies.
-
-
Prepare the Tomatillos: Carefully remove the husks from the tomatillos, ensuring that all the papery layers are discarded. Once peeled, wash the tomatillos thoroughly under running water to eliminate any dirt.
-
Arrange for Roasting: Line a baking sheet with parchment paper or aluminum foil to make cleanup easier. Place the tomatillos and green chilies onto the sheet, arranging them in a single layer to ensure even roasting.
-
Roast the Ingredients: Slide the baking tray into the preheated oven and allow the tomatillos and chilies to roast for about 5-10 minutes, or until the tops are beautifully char-grilled. Keep an eye on them to prevent burning; you want that perfect golden-brown color.
-
Cool and Peel: Once roasted, remove the tray from the oven and let the ingredients cool for a few minutes. After cooling, carefully peel off the skins from the tomatillos—this adds a delightful texture to the salsa.
-
Blend the Salsa: In a blender jar, combine the roasted tomatillos, green chilies, fresh coriander, sugar, salt, lemon juice, and extra virgin olive oil. Pulse the mixture a couple of times until the tomatillos break down, but be cautious not to blend it into a complete puree; leaving some chunky pieces enhances the salsa’s texture.
-
Taste and Adjust: Taste your salsa verde and adjust the seasoning as necessary. You may want to add a pinch more salt or a splash more lemon juice for brightness.
-
Store and Serve: Transfer the salsa to a glass jar, cover, and refrigerate until you’re ready to serve. This salsa verde pairs wonderfully with baked corn and flour tortilla chips flavored with paprika or can accompany an apple and ginger cocktail for a refreshing contrast.
Serving Suggestions
This Spicy Mexican Salsa Verde is not only versatile but also bursting with flavor. Serve it alongside your favorite Mexican dishes, tacos, or as a dip with crispy tortilla chips for a delightful appetizer. Its bright flavors will surely impress your guests, making it a staple in your culinary repertoire.
Enjoy the lively flavors and the joy of cooking with this delightful salsa that brings a taste of Mexico right to your table!
