Jalapeño Salsa Verde

| Last Updated: August 17, 2019 | , ,

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Bring a little go to your tomatillo salsa…

Salsa verde is typically known more for its tang more than its heat, but we sure do love adding a little oomph to this popular salsa. Jalapeño peppers add just enough spiciness to bring a little go to the green. But don’t stop there – if you want things just a little spicier than jalapeño salsa verde, serrano peppers work just as well in this recipe. They have a comparable bright bite, so it’s simply a heat upgrade.

For a little extra flavor, try charring the tomatillos and jalapeño peppers under a broiler prior to following the recipe steps. It adds a delicious smoky and earthy depth to the tangy flavor.

And when you’re ready for prime-time heat, take a look at our habanero salsa verde recipe. It’ll knock your socks off – a definite step (or 10) up from jalapeño salsa verde. It’s not for the timid!

Jalapeno Salsa Verde

Jalapeño Salsa Verde

Tangy with a very eatable heat
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer
Keyword: Jalapeno Pepper
Servings: 8 servings
Calories: 57kcal

Ingredients

  • 1 pound tomatillos peeled and rinsed
  • 2 jalapeño peppers roughly chopped
  • 1 white onion quartered
  • 4 cloves garlic roughly chopped
  • 1/4 cup cilantro
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt

Instructions

  • In a large pot, add the tomatillos, jalapeño peppers, onion, garlic, and salt. Pour just enough water into the pot to cover all ingredients, then bring the water to a boil.
  • Once the water in boiling, lower the heat to low then simmer the mix for approximately 10 minutes.
  • Remove the pot from the heat and pour into a blender. Add the cilantro then blend the ingredients and water until you reach your desired consistency.
  • Place the pot back on the stove over medium heat. Add 2 tablespoons of vegetable oil and allow the oil to heat. 
  • Add the salsa verde back into the pot and bring the heat down to low. Simmer the salsa for 15 to 20 minutes until the salsa thickens. 
  • Remove from heat and allow the salsa verde to cool to room temperature. Add salt to taste, then serve.

Notes

Keep the seeds in the jalapeño peppers for more spiciness. Remove the seeds if you want a little less spiciness.
If you want a little smokiness, try blackening the tomatillos and jalapeño peppers under a broiler until lightly charred prior to boiling. It provides a nice rustic touch.

Nutrition

Calories: 57kcal | Carbohydrates: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 292mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 12.4mg | Calcium: 10mg | Iron: 0.4mg
Tried this recipe?Mention @PepperScale or tag #PepperScale!
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