The Mexican Salsa Verde Dip recipe is a sweet and spicy recipe containing roasted tomatillos, cilantro, and heat from jalapenos. This dip is a twist on classic salsa verde, but more creamy so it’s great for dipping chips, vegetables or pouring over tacos and other Mexican fare. The Mexican Salsa Verde Dip recipe calls for simple ingredients to make a light and filling Dip. It is utilized for events, informal get-togethers and as a side dish to accompany a meal.

Firstly, tomatillos have become the major ingredient of the Mexican Salsa Verde Dip recipe. These little green fruits – like tomatoes but with a papery husk – are the base of the dip. The tomatillos are roasted to enhance their sweetness and mildness. This roasting also lends smoky undertones to the dip. Roast the tomatillos on a barbecue, stovetop, or in the oven, based on your equipment and preference.

After the tomatillos are softened and roasted, the completed Salsa Verde Dip is created by blending in fresh cilantro, onion and jalapeno. The cilantro provides it with some freshness, the onion provides it with a little sweetness and the jalapeno provides it with gentle heat. It is possible to change the jalapeno content in the dip based on your spice tolerance. For a milder version, take out the seeds and membranes of the jalapeno or even make use of less.

Blending the roasted tomatillos with the fresh ingredients makes the Mexican Salsa Verde Dip recipe call for a creamy component like sour cream or Greek yogurt. This step gives the dip its velvety consistency that offsets the tangy tomatillos and the heat from the jalapenos. The creaminess in addition makes the dip significant enough to function as an appetizer or side dish with almost any meal. You can also go dairy free with avocado or cashew cream.

A bit of lime juice is added to the Mexican Salsa Verde Dip recipe. The lime juice brightens the dip and adds a bit of acid to cut through the cream. Then pepper and salt are added to flavor. The dip can be made more lime, salt, or cilantro to your liking.

Once combined, the Mexican Salsa Verde Dip recipe can be served immediately or chilled to let the flavors meld. The longer the dip sits, the more the ingredients will marry, making a more flavorful dip. In case you make the Salsa Verde Dip ahead of time, keep in an airtight container. When serving, top the dip with a squeeze or extra cilantro of lime.

This Mexican Salsa Verde Dip recipe goes great with tortilla chips or maybe with tacos, grilled meats or burritos. The dip is crisp and tangy – a versatile condiment that goes with most dishes. It’s also good on roasted vegetables, grilled fish, or scrambled eggs. The basic Mexican Salsa Verde Dip recipe can be adapted to use other ingredients like roasted garlic, avocado, or a bit of cheese.

Finally, the Mexican Salsa Verde Dip recipe is a quick Dip that is sweet and tangy with just the right heat. It’s great for parties, a quick meal at work or simply a quick snack. Roasted tomatillos, creamy ingredients and fresh herbs make this dip irresistible and a crowd pleaser every time. With its versatile flavors and bold flavors, this Mexican Salsa Verde Dip recipe is bound to become a favorite in your recipe library.

Table of Contents

Ingredients For the Mexican Salsa Verde Dip Recipe

Tomatillos
Jalapeños
White Onion
Garlic
Cumin
Salt
Cilantro
Lime
Avocado Oil

Cooking Instructions For the Mexican Salsa Verde Dip Recipe

Prep

Prepare the vegetables. To get rid of any stickiness, peel and rinse the tomatillos. 1/4 of a white onion should be peeled and roughly chopped. Roughly slice the jalapeños after removing the stem and seeds (if you want an extremely spicy salsa, leave some or all of the seeds in). Mince and peel the garlic.

In a medium pot, add the chopped jalapeños, chopped onion, and tomatillos. Add enough water to just cover. After bringing to a boil, cook for five minutes. Drain and remove water using a sieve or fine strainer.

Blending

In a food processor or blender, pulse the tomatillos, jalapenos, garlic, onion, cumin, and salt several times to chop them.
Then, add the cilantro and half a lime’s juice, and blend until the salsa is smooth. Additionally, I like to add a little avocado oil.

As you go, grab some tortilla chips and taste, adding more cumin, cilantro, lime, and/or salt as needed. The tastes will intensify after refrigerated; I prefer mine cold, but you can also eat it at room temperature if you choose!
This salsa is a fantastic dip to make in advance. I prefer to always have a mason jar of it in my refrigerator. It’s time to get additional tomatillos and cook it again after I leave!

Helpful Suggestions For the Mexican Mexican Salsa Verde Dip recipe

When making the Mexican Mexican Salsa Verde Dip recipe, a few tips can make a huge difference in the flavor and texture. First, choose fresh, ripe tomatillos, which are the main ingredient in this dip. For the best results, peel off the husks from the tomatillos and rinse them well to remove any sticky residue. Roasting or grilling the tomatillos is recommended, as this brings out a smoky, sweet flavor that enhances the overall taste of the dip.

To achieve a smoother texture, blend the roasted tomatillos with other ingredients like cilantro, onion, garlic, and a squeeze of lime juice. If you prefer a bit more heat, feel free to add fresh jalapeños or serrano peppers to the mix. However, be sure to taste as you go and adjust the heat level to your liking. Another tip is to use a good-quality tortilla chip for dipping, as the thick and crunchy texture of the chips pairs perfectly with the smooth dip. For a creamier version of the salsa verde dip, you can incorporate some sour cream or Greek yogurt into the mixture.

Finally, feel free to experiment by adding extras such as a pinch of cumin or a small handful of diced avocado for an extra layer of flavor. This dip is perfect for serving at parties, gatherings, or as a snack alongside your favorite Mexican dishes.

Storage Instructions For the Mexican Mexican Salsa Verde Dip recipe

After preparing the Mexican Salsa Verde Dip, it’s important to store it properly to maintain its freshness. To store any leftover dip, transfer it into an airtight container and place it in the refrigerator. The dip can last for about 3 to 4 days when stored correctly. To prevent the salsa from discoloring or losing its bright green color, it’s helpful to cover the surface with a thin layer of plastic wrap before sealing the container.

If you’d like to make the dip ahead of time, you can prepare it the day before and refrigerate it until you’re ready to serve. The flavors will have time to meld together, often enhancing the overall taste. If you find the dip has thickened after refrigeration, simply add a small amount of water or lime juice and stir until it reaches the desired consistency. If you have a large batch and want to store it for a longer period, freezing is also an option. To freeze the salsa verde dip, let it cool completely and then transfer it to a freezer-safe container.

It can be stored in the freezer for up to 1 to 2 months. When you’re ready to use it, thaw the dip overnight in the refrigerator and reheat it on the stove or in the microwave. However, keep in mind that freezing may alter the texture slightly, so it may need to be blended again before serving.

FAQ For the Mexican Mexican Salsa Verde Dip recipe

Question: Can I make the Mexican Mexican Salsa Verde Dip recipe ahead of time?

A: Yes, you can make the Mexican Mexican Salsa Verde Dip recipe ahead of time. Prepare the dip and store it in the refrigerator for up to 3-4 days. The flavors will even improve as they meld together over time.

Question: How do I make the Mexican Mexican Salsa Verde Dip recipe spicier?

A: To make the Mexican Mexican Salsa Verde Dip recipe spicier, add extra jalapeños or serrano peppers to the dip. You can also experiment with adding a pinch of cayenne pepper or a few dashes of hot sauce for an added kick.

Question: Can I make the Mexican Mexican Salsa Verde Dip recipe without cilantro?

A: Yes, you can make the Mexican Mexican Salsa Verde Dip recipe without cilantro if you prefer. If you’re not a fan of cilantro, try using fresh parsley or simply leave it out and adjust the other seasonings to suit your taste.

Question: How long can I store the Mexican Mexican Salsa Verde Dip recipe in the fridge?

A: The Mexican Mexican Salsa Verde Dip recipe can be stored in the refrigerator for 3-4 days. Make sure to store it in an airtight container to keep it fresh and prevent it from absorbing other odors from the fridge.

Question: Can I freeze the Mexican Mexican Salsa Verde Dip recipe for later use?

A: Yes, you can freeze the Mexican Mexican Salsa Verde Dip recipe. After it cools, transfer the dip to a freezer-safe container and store it for up to 1-2 months. To use it again, thaw it in the refrigerator overnight and reheat as needed.