Spicy Serrano Salsa Verde
This authentic spicy serrano salsa uses traditional Mexican techniques to make the perfect spicy and fresh salsa. This spicy and tangy salsa is the perfect pairing with everything from quesadillas to tacos and much more! (Makes 1 cup)
Servings: 8 servings
Calories: 10kcal
Equipment
Ingredients
- ½ lb tomatillos husked and stems removed
- 1 serrano pepper
- 1 cup water
- 2 dried chiles de árbol
- ½ cup cilantro
- ½ teaspoon salt
Instructions
- Remove tomatillos from husks and wash to remove the sticky residue.½ lb tomatillos
- Add tomatillos and serrano to saucepot and add water.1 serrano pepper, 1 cup water
- Boil on high heat for 15 minutes, until tomatillos and serrano are cooked through and turned a more yellow color.
- Allow boiled tomatillos and serrano, in their cooking liquid, to cool down.
- Add boiled tomatillos and serrano to the blender with ¼ cup of the cooking liquid, dried chiles de árbol, cilantro and salt.2 dried chiles de árbol, ½ cup cilantro, ½ teaspoon salt
- Blend for 30-60 seconds, until completely blended and smooth.
- Transfer to a bowl and serve immediately or allow flavors to sit in the fridge (cover the bowl) for a few hours.
- Reminder: salsas get spicier as they sit, so while the serrano salsa verde may be mild or medium to begin with, it may get to a more hot level of heat over time.
Notes
Make ahead: Making this serrano salsa ahead is the best! It tastes great served a day or two later. Just remember that, as with all homemade salsas, the heat increases over time.
Storage directions: Store homemade salsa in an airtight container in the refrigerator for up to 3-5 days.
Freezing directions: You definitely can freeze salsas (I suggest using Souper Cubes!), but the consistency and texture will not last the same as fresh.
Use gloves. If you are sensitive to heat and spice, serranos can cause a lot of pain if you touch your eye or other parts of your body after handling. I suggest using gloves while touching and cutting the habaneros in this salsa.
Want a chunky salsa? If you’re a fan of thicker, chunkier salsas, you can omit the boiling water from the blender and blend. If the ingredients get stuck you can add one tablespoon at a time until you reach the consistency of preference.
Mild, medium or hot. For a mild salsa, I suggest substituting the serrano for a jalapeno. For a medium salsa, I suggest following the recipe as noted. Anything in the hot+ range, I suggest trying 2 serranos or a habanero and add more to taste.
Broil, pan fry or boil: These are the three different traditional ways to cook down ingredients to make a salsa. For this recipe we boil the tomatillos and serrano, but you can also toast them or even broil them. All three renditions will add their own unique taste.
Nutrition
Serving: 2tablespoons | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg