I’m just gonna come out and say this: I love salsa.
Like love love. I could probably find a way to incorporate some sort of salsa into almost any meal.
Did I just hear a challenge? I think I did! 😉
In my humble, salsa-loving opinion. Which may be a bit biased.
Somehow, though, over the years, I haven’t really spread the salsa love as much as I would have liked.
This would have been amazing for a few reasons:
- Because this would have meant I got to make and eat more salsa
- I love salsa
What I have done is include sauces in posts with other, larger recipes (like this (different, yet equally amazing) salsa verde with green chile pork tacos post or this killer honey mustard dressing in my mason jar salad post)
While this is handy if you happen to be making those recipes, it’s kinda hard to find the sauce/salsa you’re looking for if you don’t know which recipe it went with.
This is just no way to treat you. Or salsa.
Hence: THIS 10 minute salsa verde post. BOOM.
Not only is this salsa uber amazingly delicious and ready in shockingly no time at all, it doesn’t “belong” to a bigger recipe. Because it IS the recipe.
Salsa verde and pico de gallo are my two biggest fave salsas, hands down. If I don’t have one, I want the other. Or both. Please don’t make me choose. Just give me both, thank you.
I just LOVE the slightly bitter, yet spicy kick of a tomatillos and jalapeno in a salsa verde, followed by the fresh, vibrant cilantro and lime – SO GOOD.
It also couldn’t be easier or quicker (hence: the name!).
I also happened to buy all the ingredients at the store this morning to make it, minus the sea salt which I already had. And you know how much this salsa cost me? $3.38.
$3.38 for 2 cups of liquid green salsa goodness (<—- was gonna say “salsa gold,” but that seemed a little weird ‘cuz gold and green are both colors, but that wasn’t how I meant gold…but you get my point, I think).
So: $3.38 + 10 minutes. <—- Yaaaaaas!
Now, I sure hope I’ve got you thinking, “Hmmm…I wonder what other salsas and sauces Lacey has on her blog that I’ve missed…”
To which, I give you the answer (heehee!):
- pico de gallo
- honey mustard
- avocado cilantro lime dressing
- caramel sauce
- salsa verde (made from slow cooker chile verde pork)
- tahini yogurt sauce
- yogurt ranch dip
- strawberry maple syrup
- clean ranch dressing
- cauliflower cheese sauce
- chipotle lime sauce
I’m probably missing some sauces so let me know if you see any that aren’t on the list.
Did I mention I love sauces?
10 Minute Salsa Verde
Seriosuly. If you love salsa, and you’ve got $4 and 10 minutes, please go make this. And drizzle it on some nachos or tacos or eggs or a burrito or [fill in the blank].
So much yum.
- 10 tomatillos de-husked and quartered
- 1 jalapeño use half for less spicy salsa, seeded and sliced in half
- 2 garlic cloves unpeeled
- 1 poblano chile seeded and sliced in half
- 1/3 sprig fresh cilantro stems removed
- 2 tbsp lime juice approx. 1 lime
- 1/2 tsp sea salt
Preheat broiler to high and line a baking sheet with aluminum foil or parchment paper.
Place the tomatillos, jalapeño, poblano, and unpeeled garlic cloves on the baking sheet and place into the oven to broil for 5-10 minutes, or until nicely charred.
Transfer everything to a blender, along with fresh cilantro leaves, lime juice, and sea salt (don’t forget to remove the peel from the garlic).
Blend until smooth.
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