Sweet Salsa Verde (Green Salsa)
The famous sweet and spicy green salsa is always popular with kids and grown-ups alike! How to make the best sweet salsa verde.
If you are looking for a universally loved sweet green salsa, you’ve come to the right place. My Mom and sister-in-law have been making this salsa verde for years and it is about time I share the recipe with you!
There are a few restaurants here in Arizona that serve a sweet green salsa. You basically want to drink this stuff! People go to the restaurants for the green salsa alone. It is fresh tasting with green tomatillos stealing the show with fresh cilantro and jalapenos and then the sweetness comes in to offset the spiciness.
If you aren’t big into spice, this is the recipe for you! Now if you like your salsa more on the spicy side, just add more jalapeno and you will have the perfect sweet and spicy salsa verde.
This Sweet Salsa Verde can be made in only two minutes! It is made with canned tomatillos, fresh cilantro, jalapenos, sugar, and garlic salt. You only need 5 ingredients so it is super simple.
All of the ingredients are thrown into a blender or food processor and blend it for about 15 seconds and the salsa is done!
If you want a more mild salsa verde, I would suggest using jarred jalapenos. If you want a spicier salsa verde, use fresh jalapenos (and leave in the seeds and center ribbing for extra spice).
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Sweet Salsa Verde (Green Salsa) The famous sweet and spicy green salsa is always popular with kids and grown-ups alike!
- (1) 28-ounce can Whole Tomatillos (suggest La Costena brand)
- 1 bunch Cilantro (remove stems)
- 1 Jalapeno (sliced or 8 jalapeno slices from jarred jalapenos)
- 1/2 cup Sugar (may use 1/3 cup if you want it less sweet)
- 1 teaspoon Garlic Salt
In a blender or food processor, add canned whole tomatillos and 1/2 cup of the juice from the can. Add cilantro leaves, jalapeno, sugar, and garlic salt. If you want a spicier salsa, leave in the seeds and center rib.
Blend for 20 seconds or until it is smooth. Place in a jar and refrigerate until ready to serve. Serve with chips.
What if I use fresh tomatillos instead of the canned ones? When I make tomatillo sauce, I never cook it, but prefer them to remain raw.
probably use around 8-10 fresh de-husked clean tomatillos should work.