Green salsa makes a regular appearance in my home. It is very easy to make and adds incredible flavor to a variety of dishes. I have used it on tacos, eggs, and even salads!
Some nutrition benefits of making salsa with hot peppers like jalapeños:
Peppers contain anti-inflammatory compounds called capsaicinoids, of which the most common is capsaicin. These wondrous compounds also act as analgesic, anti-oxidant, and anti-cancer agents. Peppers are high in vitamin C, which is also an antioxidant!
Green Salsa Recipe
- 8 green tomatillos
- 3 serrano peppers
- 1 jalapeño
- 1 yellow hot pepper
- 1 large + 1 small garlic clove
- 1/2 tbsp salt, more or less to taste
- 1/4 cup water
- Peel tomatillos and add to hot boiling water. Also add the peppers.
- Lower heat to a simmer and cook until vegetables are soft. *you might have to remove some of the smaller tomatillos first before they burst*
- Remove vegetables from heat as they are ready and let cool.
- Remove stems from the peppers and add all ingredients to a blender, including the salt, garlic, and water.
- Blend until smooth.
- If the flavor is too spicy or texture is too thick for your liking, add more water and blend for 10 more seconds.
- Store leftover salsa in an airtight container and refrigerate.
Pictured above is the salsa, served with flautas (chicken taquitos)