Hey, y’all! I am back with an all-new blog post and will be sharing all my little secrets to make my super simple and delicious salsa verde. Ever since COVID-19 and people started wiping out the stores, I started to learn to make more items from scratch, salsa being one of them. I have critiqued this recipe more than I ever thought was possible, but I think it is absolutely perfect now. I am so excited to share my little secret recipe, so let’s get started!!
Here is a list of everything that you will need:
1/4 of a White Onion
1/2 a red tomato
Handful of Cilantro
2 Jalapeño Peppers
4-5 Serrano Peppers
2-3 cloves of Garlic
The first thing that you will want to do is wash your veggies off and then pat dry and set to the side. Get you a pan on the stove and coat the bottom of it with some oil, I use olive oil, but you can use whatever you prefer. I usually put mine on medium heat because you don’t want to cook everything too quickly.
Once the oil is hot, then you will want to add in the tomatillos and some peppers and let them cook on all sides. Once all of the sides are cooked, you can take the tomatillos and peppers out and put them into your blender while you finish the rest of the veggies. For the second round, I usually add in the rest of the peppers, 1/2 of the tomato, the quarter of your onion, and your garlic and let them cook like I did the peppers. Make sure you don’t burn the tomato, onions, or the garlic because it won’t be a good time lol.
Once all the veggies are finished cooking, go ahead and scrap the last batch of veggies you cooked with the oil and you will want to add it all to the blender along with the handful of cilantro, a little bit of salt and pepper, Badia complete seasoning, and about two baby spoons of the chicken bullion. I know I don’t have exact measurements, but start out with a little and gradually add them in because you can always add more, but you can’t take it away. After all the veggies and seasonings are added, then you are going to want to blend it all together and keep going until everything is not blended and not chunky. After it is blended, go ahead and place it in a container and put it in the fridge to get nice and cold before you enjoy it!
I do want to preface that this salsa is a bit spicy if you’re not used to the heat, so definitely start out with a little and add more as you need it. If it is too spicy once it is chilled, you can always add in some water and that will help lower the heat level for you. This salsa is absolutely perfect for enchiladas, tacos, flautas, chips, literally anything, so I hope y’all enjoy it!!