Homemade Salsa Verde Recipe: Cinco de Mayo Favorite!
Mi casa, es su casa! Cinco de Mayo is rounding the corner, will you be entertaining family and friends? If so, the ladies of Recess have you covered! This week we’re dedicated to commemorating the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. As such, we want to share homemade Mexican favorites we love in our casa.
Homemade Salsa Verde
- 1 – 1 1/2 cup water (approximate)
- 18 tomatillos, washed, husked, and quartered
- 4 serrano chiles, seeded and halved
- 5 whole cloves garlic, peeled and smashed
- 1 white onion, peeled and quartered
- 1 jalapeno, seeded (optional)
- 1/2 bunch cilantro, stemmed
- 2 limes, juiced
- 1 teaspoon salt (to taste)
- 2 Tablespoons olive oil
Heat oven or BBQ Grill to 400 degrees. In a large roasting pan add oil, salt, tomatillos, serrano chiles, garlic, onions, and jalapeno.
Roast for 45 minutes or until chilies are soft. Set aside and let cool for thirty minutes. The waxy skin should peel freely from the chilies (optional).
With a Magic Bullet or blender, add 1/4 cup of water, 1/4 lime juice, and 1/4 of the roasted veggie mixture and a generous handful of cilantro leaves (no stems) then blend well. I like my salsa a bit chunky, watch the mixture closely to achieve your consistency preference. Repeat until you’ve blended all the remaining veggie mixture.
This recipe yields me two large mason jars. Great with fresh tortilla chips and lime or top homemade street tacos or enchiladas! What are some of your favorite Cinco de Mayo recipes? You may also like our Homemade Guacamole recipe.
Have a Cinco de Mayo recipe you want to share with Recess readers? Submit it as a Guest Contributor, you just may see it on Recess!
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