OK by now you guys know I’m addicted to Mexican food and making delicious Mexican recipes at home. In our Cooking Around the World blog series, it’s pretty much been a big Mexican food recipe showdown and I’m not sad about it. Growing up in California, Mexican is pretty much all I wanted for every meal, every day. Huevos rancheros are my favorite breakfast, spicy margaritas are my favorite cocktail, tacos are my favorite dinner, and healthy chips and salsa is my favorite snack. I love anything spicy, and will put tapatio or cholula on everything. I LOVE traveling to Mexico for the food and drinks alone and could pretty much move to Cabo by now and be happy forever.
And my absolute favorite Mexican salsa is tomatillo salsa verde. Seriously, I could DRINK this salsa verde. It’s so good.
Salsa verde is tangy, sweet, healthy, and the perfect salsa to have on hand in your fridge at all times – for mexican food, of course, but also to douse your eggs in the morning, or even add a little zest to your lunch wrap or sandwich.
I tried a few times to get this salsa verde recipe JUST right – first trying roasting the tomatillos in the oven (do not recommend, the taste was off), then trying different combinations and timings of sauteeing with and without all of these ingredients. And the result was the PERFECT salsa verde recipe that I guarantee you you are going to love.
Photography credit: Elise Bauer
I make my healthy tortilla chips when I make this salsa and people are always surprised when I tell them they’re not fried – just gluten-free corn tortillas baked on convection with a little olive oil. Seriously, you’ll never need to fry anything again after tasting how good these healthy chips are!
Check out both recipes below and let me know in the comments what you think!
Tangy, sweet, and ultra-healthy, this salsa is my absolute favorite for everything - from tacos and chips, to topping my scrambled eggs in the morning.
- 1.5 lbs tomatillos
- 1/3 bunch fresh Cilantro finely chopped
- 4 Cloves of Garlic
- 1/2 White Onion
- 1 lime
- 1-3 Jalapeños depending on how spicy you want it ( I use 1 )
- Salt to taste
- Olive Oil
If you want a thinner consistency for your salsa, add a small amount of water.
Add avocado chunks for a delicious twist on this recipe!
You're going to want to have a high quality blender if you are going to make good salsa - I use this one.
This salsa keeps well for 1 week covered in the fridge. If you added avocado, it keeps for about 3 days.
Baking healthy and crispy olive oil tortilla chips is so easy! This is the recipe I use every time we make Mexican food.
- Corn tortillas, cut into quarters
- Olive oil
- Preheat oven to convection 400 (you don't have to use convection, but it helps crisp them up)
- Spread about 3 Tablespoons of olive oil across a foiled cookie sheet
- Dip each tortilla quarter into the oil, then flip over into the oil, repeat this for every chip
- Bake for about 12-15 min, or until golden brown and crispy.
- Serve warm with salsa verde and guacamole
Extra-light tasting olive oil works great for this, but EVOO works great too!
Check on the chips after 10 mins to make sure you don't burn them!
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