Salsa verde is a delicious Mexican green salsa that can be used as a dip, sauce, or topping. It has a bright, tangy flavor from tomatillos and lime juice. Chef Bobby Flay’s salsa verde recipe packs the perfect punch of spicy, herby flavor. With just a few simple ingredients like tomatillos, jalapeno, cilantro, and lime, you can make authentic restaurant-quality salsa verde at home. Keep reading to learn Bobby Flay’s tips for making fresh, flavorful salsa verde.
What is salsa verde?
Salsa verde, Spanish for “green sauce,” is a Mexican salsa made with tomatillos as the base. Tomatillos resemble small green tomatoes but actually belong to a different plant species. Raw tomatillos have a tart, lemony taste that is perfect for green salsa. Salsa verde gets its signature bright green color from the tomatillos.
In addition to tomatillos, salsa verde typically contains ingredients like:
- Onion
- Cilantro
- Jalapeno or serrano peppers
- Garlic
- Lime juice
- Salt
The tomatillos and cilantro give salsa verde a bright, herby flavor. Peppers like jalapeno add spicy heat. Lime juice and salt enhance the tangy flavors. Onion and garlic provide savory depth.
While salsa verde recipes can vary, they usually strike a balance between tart, spicy, and herby. The result is a light and fresh salsa with versatile uses. Salsa verde can be used:
- As a dip for chips
- Drizzled over tacos, quesadillas, and other Mexican foods
- As a sauce for meats
- In soups and stews
- As a marinade for fish or chicken
No matter how it’s used, salsa verde is a flavorful addition to all kinds of dishes.
Bobby Flay’s salsa verde recipe
Celebrity chef Bobby Flay has an excellent recipe for authentic salsa verde. His recipe balances the tomatillo’s natural tartness with spicy jalapeno, tons of cilantro, and a squeeze of fresh lime juice. Here is Bobby Flay’s full salsa verde recipe:
Ingredients:
- 1 pound tomatillos (about 6 medium), husked, rinsed and quartered
- 1/2 medium white onion, roughly chopped
- 1-2 jalapeno peppers, stemmed and roughly chopped
- 1 cup packed fresh cilantro leaves and tender stems
- 1 clove garlic
- 1 1/2 tablespoons fresh lime juice, plus more if needed
- Kosher salt
Directions:
- In a medium saucepan, combine the tomatillos, onion, jalapeno, cilantro, and garlic. Add enough water just to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
- Carefully transfer the tomatillo mixture to a blender. Add the lime juice and a pinch of salt. Puree until smooth.
- Taste and add more lime juice, salt, or jalapeno if desired. The salsa should taste tangy, fresh, and spicy.
- For a smoother salsa, pass through a mesh strainer after blending.
- This salsa is best served fresh but can be stored in the fridge for 2-3 days.
Make sure your tomatillos are ripe, tangy, and bright green when making this recipe. Cilantro should be fresh and leafy. Adjust the jalapeno peppers to your desired spice level. Start with 1 pepper for mild or 2 for extra heat.
Choosing ingredients
Tomatillos
Tomatillos are the star ingredient in salsa verde. Choose tomatillos that are firm and bright green. Avoid brown, shriveled tomatillos that feel hollow inside. The best tomatillos will be filled with dense flesh and tart juice.
Onion
Onion gives salsa verde a subtle savory quality. Yellow, white, or red onions all work well. Just make sure your onion is fresh and free of bruises.
Jalapeno peppers
For the right amount of heat, choose fresh, firm jalapeno peppers. Check for glossy, taut skin without wrinkles or soft spots. Remove the stems before chopping. For milder salsa verde, remove the ribs and seeds. Keep them for extra heat.
Cilantro
A generous amount of cilantro gives salsa verde its refreshing herbiness. Look for big bunches of cilantro with full, green leaves. Avoid cilantro that looks wilted or yellow.
Garlic
One large clove of garlic adds depth of flavor. Choose firm, uncracked cloves of garlic with tight skin.
Lime juice
Fresh squeezed lime juice makes all the flavors pop. Regular limes work well. For extra tang, use Mexican key limes.
Salt
Kosher or sea salt seasons the salsa verde. Table salt can also be used in a pinch.
Key steps
Follow these tips for Bobby Flay-approved salsa verde:
Simmer the tomatillos
Simmering the tomatillos before blending softens their texture and concentrates flavor. Let the tomatillos simmer until tender when pierced with a knife tip.
Blend to desired texture
For a rustic salsa, pulse in short bursts to leave some texture. For smoother salsa, blend continuously. For the smoothest texture, pass through a fine mesh strainer.
Brighten with lime juice
The tart lime juice makes all the flavors shine. Start with 1 1/2 tablespoons juice as directed. Taste and add more lime juice until the desired tanginess is reached.
Season with salt
A pinch of salt balances out the flavors. Kosher or sea salt works best. Add a little at a time until the right salty note is achieved.
Adjust jalapeno to taste
Add 1-2 jalapenos depending on your spice preference. For mild salsa, use less jalapeno and remove the ribs and seeds. For spicy salsa, use 2 chiles and leave the ribs and seeds intact.
Serve fresh
Salsa verde tastes best freshly made. Serve immediately or store for just 2-3 days. The bright green color will fade over time.
Serving suggestions
Salsa verde rocks on all kinds of Mexican dishes. Here are some of the tastiest ways to use Bobby Flay’s recipe:
With chips
Use salsa verde as a dip for tortilla chips. The salsa also pairs well with sturdy potato chips or crackers.
On tacos
Drizzle salsa verde over meat or veggie tacos. It provides a tasty contrast to rich fillings.
With eggs
For next-level huevos rancheros or breakfast tacos, top cooked eggs with a drizzle of salsa verde.
On enchiladas
Ladle salsa verde over cheese enchiladas for an extra punch of flavor.
With grilled meats
Use salsa verde as a zesty condiment for grilled chicken, fish, or pork.
On sandwiches
Take sandwiches up a notch by spreading salsa verde on bread or drizzling over fillings.
As a sauce
Thin salsa verde with a little water to make a easy sauce for tacos, burritos, chorizo, and more.
In soups or stews
Add a spoonful of salsa verde to boost the flavor of soups like posole, chicken soup, or vegetable stew.
As a marinade
Let chicken, fish, or pork soak in salsa verde for extra flavor before grilling.
Frequently asked questions
Can I use tomatillo salsa instead of making salsa verde from scratch?
Store-bought tomatillo salsa can be substituted for homemade salsa verde. Check the ingredients to make sure it contains tomatillos, cilantro, onion, garlic, lime, and chiles. For best flavor, look for brands without preservatives or additives. Or make a quick version by blending store-bought tomatillo salsa with extra cilantro, lime juice, and salt.
Can I make salsa verde with green tomatoes instead of tomatillos?
While less traditional, green tomatoes can be used to make salsa verde. The flavor will be less tangy and bright. Make sure green tomatoes are firm and add extra lime juice and cilantro to liven up the flavor.
Can I freeze leftover salsa verde?
Salsa verde can be frozen for longer storage, but the texture and vibrancy will degrade over time. To freeze, transfer to freezer bags or containers, removing as much air as possible before sealing. Thaw in the fridge before using. Add extra cilantro and lime juice to refresh the flavor.
How long does homemade salsa verde last in the fridge?
Store salsa verde in an airtight container in the fridge for 3-5 days. Over time it will lose its bright green color. For the best flavor and color, enjoy salsa verde as soon as possible after making.
Why does my salsa verde taste bitter?
Occasionally salsa verde can taste unpleasantly bitter. This can happen if the tomatillos are overripe or if the salsa sits for too long. To fix, add more lime juice and salt to mask the bitterness. You can also add a teaspoon of sugar.
Conclusion
With its tangy tomatillos, spicy chiles, and fresh cilantro, salsa verde has an iconic flavor that enhances so many dishes. Bobby Flay’s recipe unlocks all the bright, herby flavors that make salsa verde so craveable. With a little chopping and blending, you can whip up restaurant-worthy salsa verde at home. Adjust the jalapeno peppers to your desired spice level and add extras like onion and garlic. Serve Bobby Flay’s salsa verde with chips, tacos, eggs, or grilled meats for a taste of summer in every bite.