Liz’s Incredible Salsa Verde

Name: Authentic Salsa Verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 40 to matillos (green); 12 whole serrano peppers, stems removed; 1 bunch of cilantro; 1 clove garlic; 1/4 medium onion; salt to your liking

Beautiful authentic salsa verde that pairs well with enchiladas, tacos, eggs and so much more! You’ll love this easy, healthy salsa recipe.

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

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Have you guys been to my friend Liz’s site yet? She’s a mama of two who blogs about healthy authentic food with global flavors. I freaking love her because she’s the real deal in every way; Liz tells it how it is and keeps herself authentic and real. We’ve been friends for years and every single time we’re together we giggle over the most ridiculous things (including that one time she had someone deliver Buffalo Wild Wings to my hotel room).

Liz and I went to Mexico last year on a fabulous trip and so of course I was incredibly excited when she asked me to share a recipe from her new eCookbook, Food From Our Ancestors: The Ultimate Mexican Sunday Dinner. You guys know how much I love Mexican food, and better yet when it’s authentic.

Today I’m sharing Liz’s fabulous salsa verde from the cookbook. GUYS, you need to try it. It’s perfect to freeze or throw in soups, stews, or on tacos!

Get your copy for #FoodFromOurAncestors RIGHT HERE for only $3.99.

Authentic Salsa Verde

5 from 2 votes

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Prep Time 15

Cook Time 20

Total Time 35

8 servings

Beautiful authentic salsa verde that pairs well with enchiladas, tacos, eggs and so much more!

Ingredients

40 to matillos (green)
12 whole serrano peppers, stems removed
1 bunch of cilantro
1 clove garlic
1/4 medium onion
salt to your liking

Instructions

Remove the shell from the tomatillos and rinse well. Place in a large pot along with the peppers and cover with water 2/3 of the way up the pot. Bring to a boil then reduce heat to low. Simmer until tomatillos start to crack and split, roughly 20 minutes. Remove from heat and let cool.
Place cooked tomatillos and serranos in a blender along with all the cooking liquid. Add cilantro, garlic, onion and salt to taste. Blend until you’ve reached desired thickness.

Recipe and photos from Food From Our Ancestors: The Ultimate Mexican Sunday Dinner.