Best Green Salsa Recipe Without Tomatillos
Just follow this Green Salsa Recipe Without Tomatillos ingredients and directions and make a perfect green salsa like a Mexican restaurant.
Equipment & Tools
- Stove
- 4qt Pot
- Electric Blender
- Measuring Cup
- Measuring Spoon
- Wooden Spoon
- Glass Jar
Ingredients
- 2 tbsp Pompeian Extra Virgin Olive Oil, Recommended
- 1 cup White Onion, Chopped
- 6 Cloves Garlic
- 2 Serrano Chili Sliced In Half, Seeds And Veins Removed
- 8 Yellow Or Green Jalapenos Chopped, Seeds And Veins Removed
- 2 cups Cilantro, Chopped
- 1 tsp Happy Belly Sea Salt, Recommended
- 1 ¼ cups Water
- 2 Lemon Juice
Instructions
- Put the olive oil in a pot with a capacity of 3 quarts and heat it over medium heat.
- Add the chopped onion, chilies, and garlic to the pot.
- Cook for three to four minutes, or until soft and starting to caramelize and change color.
- Put the salt and the chopped cilantro into the pot.
- Mix everything thoroughly until the cilantro begins to wilt and disintegrate (about 2-3 minutes).
- Stir well after adding the fresh water.
- After bringing to a low boil and simmering for 5 to 8 minutes on medium-low, remove from the heat and allow to cool for at least 10 minutes.
- Combine all of the ingredients in a blender and blend.
- If you think that it is currently too thick, you can try adding a little bit more water to it.
- Stir in the lemon juice and taste it.
- Once it seems to you to taste and feel right, give it a quick five-second blend one more time to make it smoother.
- Put it in a glass jar or bottle and then use it!
Notes
You can roast your peppers to give your green salsa a smoky flavor. Jalapeno peppers are best roasted in the oven.
Nutrition
Serving: 2tbspCalories: 27kcal (1%)Carbohydrates: 2.6g (1%)Protein: 0.5g (1%)Fat: 1.7g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gSodium: 277mg (12%)Potassium: 26mg (1%)Fiber: 0.3g (1%)Sugar: 0.6g (1%)Calcium: 5mg (1%)Iron: 0mg
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