Salsa Verde

Such a simple salsa, yet so spicy and does not take much time to prep. Typically green salsas are made with tomatillos, but this bright green salsa is made intentionally using only chiles. ¡Tiene mucho fuego! (It has a lot of fire!)

By | March 15, 2023

Ingredients

SERVINGS: 2 Cup(s)
  • 20 serrano chilies, whole
  • 1 onion, peeled and sliced
  • 4 cloves garlic, peeled
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • 3 tablespoons fresh lime juice
  • 1 cup cilantro
  • 1 tablespoon white vinegar

Instructions

Bring a medium saucepan of water to a boil. Toss in your serrano chilies and cook them for just 2 minutes. Plunge them in ice water to stop cooking and to set their bright green color. Cut off the stems.

In a blender, add the chilies, onion, garlic, oil, salt, lime juice, cilantro and vinegar. Blend for 1 minute, enough to make a finely chopped salsa. Add a bit of the cooking water if needed to purée and thin out. Taste and adjust the flavor with more salt as needed; serve with your fish tacos. 

Keeps 4 days refrigerated.

Ingredients

SERVINGS: 2 Cup(s)
  • 20 serrano chilies, whole
  • 1 onion, peeled and sliced
  • 4 cloves garlic, peeled
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • 3 tablespoons fresh lime juice
  • 1 cup cilantro
  • 1 tablespoon white vinegar