This herby, green Mexican Salsa Verde recipe is very easy to execute and even more delicious to consume! Perfect with fish, lamb, omelette and many more dishes, it is definitely worth trying at least once.
Green sauce is a family of cold, uncooked sauces based on herbs, including the Italian salsa verde, the French sauce verte, the Spanish salsa verde, the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect), and the Argentinian chimichurri.
The Mexican salsa verde, though also called a “green sauce” is instead based on tomatillos. Salsa verde can be made with raw tomatillos, but raw tomatillos can be a little sour, and grilling them a touch helps to really reduce the sourness, and bring them to their best flavour.
- 1 Poblano Chili
- 1 Serrano Chili
- 2 Jalapenos
- 2 Cloves Garlic
- 6-7 Tomatillos
- 1 juiced lime
- 1 tsp Adobo Seasoning
- 1/2 tsp Pepper
Fire Roasted Salsa Verde Recipe
Roast the Chili peppers, garlic and tomatillos on your grill until they feel soft to the touch. Remove the skin and seeds of the Poblanos. Remove the skin of the Serrano and Jalapeño, and either keep the seeds in there to make the salsa spicy, or remove those too.
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