One of my best friends introduced me to Trader Joe's salsa verde a few years ago and, ever since, I’ve been hooked on it. If you haven’t had it before, Salsa Verde (verde means “green” in Spanish) is a delicious sauce popular in Mexican cuisine that is made with tomatillos and peppers.
Some of my favorite ways to use Salsa Verde include:
- Breakfast burritos
- Bean and cheese burritos
- Steak or chicken tacos
- Chips and salsa
- Salsa Verde chicken enchiladas
The only thing I don’t love about the Trader Joe’s brand of Salsa Verde is their sodium count -- 1 tablespoon of the Trader Joe’s brand has 145mg of sodium. Since we're a low-sodium household, I wanted to see if I could make these from scratch with all the flavor but a fraction of the salt.
While this salsa requires few ingredients and is easy to make, my preference is to prepare a large batch and freeze it in smaller portions.
Do you have a favorite salsa? Comment below.
Freezing Salsa Verde
Yes, you can freeze Salsa Verde. In fact, I intentionally prep a large batch so I can freeze in smaller individual portions. My preference is to freeze in half-cup portions.
Once the Salsa Verde is frozen, I prefer to pop the frozen cubes out of the Souper Cubes tray and place in a freezer-safe bag. You can fit 5 half-cup cubes in a standard quart-size bag.
To thaw Salsa Verde from frozen, you can:
- Let it thaw on the counter for one hour
- Let it thaw in the fridge overnight
- Microwave in 30-second bursts until fully thawed.
Cleaning Tomatillos for Salsa Verde
Tomatillos often come with the husk still on in most grocery stores. You’ll want to remove the husk and discard it before cooking with tomatillos.
To clean the tomatillos so that they are ready for the salsa:
- Peel off the husk. The tomatillo skin will be a bit sticky.
- Clean the tomatillos with water.
- Cut each tomatillo in half.
Okay, Let's Make Salsa Verde!
Gather and Prep All Ingredients
Salsa Verde requires very few ingredients but is packed with flavor.
To make homemade Salsa Verde, you’ll need:
- Lime Juice
Place tomatillos, onion, and jalapeños in the oven and broil until slightly charred
Transfer ingredients to a blender, add cilantro. Season with salt and lime juice.
If your salsa is looking too liquidy, you can reduce it in a pot. Simply heat up a pot or pan (make sure it's large enough for all the salsa), add a couple tablespoons of oil, and then add salsa. Stir for 3-5 minutes until salsa has reduced to a desired thickness and consistency.
Chill salsa in a refrigerator, then serve
Freeze Leftovers in Souper Cubes Tray
One batch of this homemade Salsa Verde yields about 4 cups.