Ok mamas, here’s something you need to know about me. I LOVE chips and salsa. It’s one of my top favorite foods/meals, despite it being just a snack. These days, it’s also one of the easiest and most convenient snacks to eat throughout my day when I only have one arm available. But really, I can find a reason at any time of day to eat this lovely, salty, tangy, deliciousness. But, the key word in there, SALTY! I am not anti-salt, unless you’re a hater (Don’t throw salt on my game), but I do try to limit my sodium intake for the sake of my future skin and blood pressure. I do not have the time, energy, or patience to make my own tortilla chips, so I do buy those, but when it comes to the salsa, hide ya kids, hide ya wife, and call ya madre, because this mama gets down in the kitchen. And living in LA, it’s almost impossible not to have your own recipe for tacos, and yes, even, salsa.
So here is my super easy 5 ingredient salsa verde that is tangy, spicy, and packed with nutrients.
Tomatillos are rich in magnesium, copper, Vitamin K, rich in antioxidants and are said to have cancer fighting properties. Jalapenos are rich in Vitamin C and the capsaicin found in chilie peppers has anti-bacterial, anti-carcinogenic, analgesic qualities. Of course, you’ll get a lot more of these benefits if you consume the ingredients raw.
The Black Mama’s “Better Than Yo Madre’s” Salsa Verde
Ingredients (makes 4 cups):
- 12-20 tomatillos (the smallest can be about the size of a golf ball, while the largest ones I typically find are about the size of a tangerine)
- 5 jalapenos (add more if you like hot instead of a nice spiciness)
- 5 cloves of garlic
- a handful of cilantro or about a half of a bunch
- half of a large onion
- salt & pepper to taste
- Turn on the broiler on your oven
- Lay out you tomatillos and jalapenos on a foiled baking sheet and drizzle with olive oil
- Place them under your oven’s broiler for about 10 minutes, then flip. You’ll want them to be just slightly blackened for a nice roasted flavor in your salsa
- After removing them from the oven, allow them to cool a bit. Prep the remaining ingredients while you wait
- Add into a blender: roughly chopped onion, garlic, and cilantro, salt & pepper
- Combine the tomatillos and jalapenos with the other ingredients and blend to your heart’s content. Keep in mind, the longer you blend, the less chunky your salsa will be.
- Dip a chip and enjoy!