I make salsa on a regular basis.
It’s cheaper to make it myself and my husband likes it. And when the husband’s happy, he’s more willing to do not fun stuff, like help me vacuum or clean the shower.
Anyways, I usually make a tomato-based salsa. In fact, I make it so often (ok, maybe once a week) that I have the recipe memorized.
And last week, when I saw a recipe for Chicken Chili Verde, I realized that making verde salsa is probably just as easy.
So I did what every normal person who works on the internet does- I opened 20 tabs of verde salsa recipes and combined them all to make my own.
The thing I love about this salsa is that it’s cheap! The tomatillos and jalapenos were $.99/lb, and the cilantro was $.33 for a bunch. Everything else – the onion, garlic, and spices – I had on hand.
So this recipe, that makes 4 cups of salsa, was less than $2.50 to make! You really can’t beat that price for pre-made salsa that you buy in store.
Whatever you do, make sure that you test your jalapenos. I’ve noticed that some are really hot and some aren’t. So slice it up and test a small piece of the flesh. If it’s hot, then you don’t need to add seeds. If you want it a little hotter, add a few seeds.
I used some of this salsa for dipping with chips, but most of it went towards a Chicken Verde Soup! It was so easy and super delicious! Of course, I forgot to take pictures so I’ll just tell you what I did.
- Saute the other half of the onion (finely dice it first) in a large dutch oven or stock pot
- Add 1-2 cans drained and rinsed black beans
- Add 1.5 lbs cooked and shredded chicken
- Add 3 cups verde salsa and 2 cups water or chicken broth
- Throw in 1 teaspoon coriander and salt/pepper to taste
That’s it for a cheap and easy dinner that goes a long ways. We brought it to a new mama and her husband. Then Geoff and I ate it for lunch the next day, so it fed about 8 people.
So here it is, the recipe for quick & easy verde salsa that’s cheap and delicious.
- 1.5 lbs tomatillos
- 8 garlic cloves, peeled
- ½ an onion, roughly chopped
- 1.5 cups fresh cilantro
- 1 jalapeno + 5 seeds
- juice from 1 lime
- 1 tbsp cumin
- 1 tsp salt
- Preheat broiler to high
- Peel the dry husks off the tomatillos and wash well
- Slice tomatillos in half and place cut side down on foil lined baking sheet
- Add peeled garlic cloves and roast in oven for 5-9 minutes, or until tops are lightly blackened
- Remove and let cool
- Meanwhile, place chopped onion, cilantro, jalapeno, lime juice, cumin and salt in a blender
- Add tomatillos and garlic once cool
- Blend and serve!