Big Batch Salsa Verde
When you’re craving something zesty, fresh, and vibrant, Salsa Verde delivers big time. Whether you’re preparing for a party, doing weekly meal prep, or just love always having a flavorful salsa on hand, making a big batch is the way to go. This tangy, green sauce is a versatile staple in Mexican cuisine and pairs beautifully with everything from tacos and grilled meats to eggs and roasted vegetables.
What Is Salsa Verde?
Salsa Verde, meaning “green sauce” in Spanish, is traditionally made with tomatillos—those small, green, tomato-like fruits wrapped in papery husks. Unlike red salsa, which typically relies on tomatoes, Salsa Verde gets its signature color and tart bite from tomatillos. It’s blended with garlic, onion, chili peppers, and fresh herbs, particularly cilantro, for a punch of flavor.
Why Make It in a Big Batch?
- Saves time – Blend once, enjoy for weeks.
- Freezer-friendly – Portion and freeze for later use.
- Crowd-pleaser – Perfect for parties, cookouts, and family dinners.
- Multi-use – Works as a dip, sauce, marinade, or cooking base.
Ingredients
- 2 ½ lbs tomatillos, husked and rinsed
- 1–2 jalapeños or serrano peppers (adjust to taste)
- 4 cloves garlic, peeled
- 1 large white onion, roughly chopped
- 1 bunch fresh cilantro (leaves and tender stems)
- Juice of 2 limes
- Salt to taste
- 1–2 tablespoons olive oil (optional, for roasting)
Instructions
1. Roast the Veggies (Optional but Recommended)
Preheat your oven to 425°F (220°C). Place the tomatillos, jalapeños, garlic, and onion on a baking sheet. Drizzle with olive oil and roast for 20–25 minutes until the tomatillos are blistered and lightly browned.
Roasting brings out the natural sweetness and adds a smoky depth of flavor.
2. Blend It Up
Transfer the roasted vegetables to a blender. Add the cilantro, lime juice, and salt. Blend until smooth or slightly chunky, depending on your preference. Taste and adjust salt and lime juice as needed.
3. Cool and Store
Let the salsa cool to room temperature. Store in airtight containers in the refrigerator for up to a week or freeze in portions for up to 3 months.
How to Use Big Batch Salsa Verde
- As a dip – With tortilla chips, of course!
- Taco topper – Especially good with grilled chicken, fish, or roasted veggies.
- Sauce for enchiladas – Try it in Enchiladas Verdes with shredded chicken or black beans.
- Breakfast boost – Spoon over scrambled eggs or breakfast burritos.
- Cooking base – Simmer chicken, pork, or beans in it for a flavorful stew.
Tips and Variations
- Spice level: Use serrano for more heat, or remove pepper seeds for a milder version.
- Texture: For chunkier salsa, pulse blend ingredients instead of puréeing.
- Add avocado: For a creamy twist, blend in half a ripe avocado.
- No roasting? Boil tomatillos and chilies until softened, then blend with other ingredients.
Big Batch Salsa Verde is your kitchen’s secret weapon—bursting with flavor, adaptable to countless dishes, and easy to prepare. Whether you’re throwing a fiesta or just want to jazz up your weekday meals, this green sauce adds instant brightness and depth to every bite.
Ready to blend up your own batch? Give it a try and tag your salsa creations—we’d love to see how you use it!
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