Homemade Salsa Verde Dipping Sauce Recipe
This sauce is fresh, spicy, and way better than anything you will find in a jar? Super easy and quick, whip it up for a party in no time. That is why today I am sharing a very delicious Homemade Salsa Verde Dipping Sauce Recipe with you. Try this recipe and enjoy it with your family and friends.
Enjoy with tortilla chips, in tacos or burritos, with quesadillas, or over your breakfast potatoes! The possibilities are endless.
Homemade Salsa Verde is so much better than what you get in a bottle! This green salsa recipe is so easy to make, it’s deliciously flavorful, and it makes a delicious topping to your favorite Mexican food. Or simply serve it with chips for a perfect party appetizer or dinner side dish.
Tips for the Best Salsa Verde Dip:
- Try to buy tomatillos of roughly the same size so they cook evenly in the oven.
- Stir in a few tablespoons of water to thin the salsa otherwise, it will be too thick.
- Don’t over-process the salsa verde. You want it to be slightly chunky for the best texture. No pureeing here.
How To Make Homemade Salsa Verde Dipping Sauce Recipe With Step By Step Instructions:
- Tomatillos (1 Ib)
- Jalapeno Or Serrano Peppers ( 1 to 4 to taste)
- Garlic (2 to 4 cloves)
- Onion ( 1 medium-size), peeled and cut into 1 inch sliced
- Oil (1 tsp)
- Salt to taste
- Cilantro (1/2 cup)
- Fresh Lime Juice (1 to 2 lime), to taste
- Turn on the oven broiler and set a rack about 3-6″ from the top burner.
- Cover a baking tray with aluminum foil.
- Remove the husks from the tomatillos and rinse them in warm water to wash off the sticky residue.
- Transfer them to the baking tray along with the jalapeños or serrano peppers, garlic, and onion.
- Drizzle with oil and add a couple of pinches of salt.
- Broil for 8-12 minutes or until the tomatillos are juicy and bursting and the peppers are starting to blacken in places.
- Remove from oven and let rest until cool enough to handle.
- Remove the papery skins from the garlic, and the stems from the peppers.
- Also, remove the seeds and membrane from some or all of the peppers if you want less spicy salsa.
- Add both to a food processor along with the cilantro, 1/2 teaspoon of salt, and juice from 1 lime.
- Process until you have a sauce, then taste and add more salt and/or lime juice to taste.
- Store in a sealed container in the fridge, it should keep for more than 1 week.