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Best Homemade Salsa Recipe: A Piquant Green Salsa with Costa Rican Flavor

Updated on January 20, 2013
The tomatillo, or green husk tomato, is easy to grow in your garden and it makes a phenomenal fresh salsa.
The tomatillo, or green husk tomato, is easy to grow in your garden and it makes a phenomenal fresh salsa. | Source

The Best Fresh Salsa Recipe

This recipe is for a quick and easy-to-make green sauce that is great to as a party dip and as a complement for beans, meats and many Central or Latin American dishes. It uses fresh tomatillos and it is bursting with fresh salsa flavor. Everyone I know who has tried it loves it. And you can adapt it to your taste, making it mild by omitting the hot chiles and substitute mild chiles, or you can make it more picante by adding more jalapenos. All you need to make this salsa is a blender, a mesh colander and the few ingredients below.

I really think this is the best homemade salsa recipe if you want to have a green, fresh-tasting complement to your food. This particular recipe has a Costa Rican slant to it, as it uses Salsa Lizano as an ingredient. This salsa is also made in Costa Rica under the generic name "Salsa Inglesa" by several different companies.

5 stars from 2 ratings of Best Homemade Salsa Recipe

Cook Time

Prep time: 15 min
Ready in: 15 min
Yields: 3 cups of salsa

Ingredients for Best Homemade Salsa Recipe

  • 2 1/2 cups tomatillos, Mexican green tomatoes, sliced in two
  • 1/2 cup onions, chopped
  • 3 cloves garlic, whole
  • 2 teaspoons garlic, powdered
  • 2 teaspoons onion, powedered
  • 1/2 cup Cilantro, chopped fine
  • 1/2 teaspoon, salt
  • 3 tbs Salsa Lizano, (or Salsa Inglesa)
  • 3 tbs lime juice

Instructions

  1. Remove the tomatillo husks, remove the stems and wash the fruit. Slice the tomatillos in half and put in a blender. Remove the stems from the jalapeƱos if they are present (you can used chopped peppers as well). You can use the markings on the blender jar to determine how many tomatillos to add.
  2. Add all of the other ingredients to the blender, minus the Salsa Lizano and the lime juice, and then blend them until there is a homogenous mixture.
  3. Place a collander with a fine mesh in the sink and pour the blended ingredient into it to drain excess water from the salsa. This will take only a minute.
  4. Place the salsa in a bowl and add the Salsa Lizano and the lime juice. Mix thoroughly and place in the refrigerator to store for 1 hour before serving.
Nutrition Facts
Serving size: 1/3 cup
Calories 19
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 0 g
Sugar 2 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 0 mg
Sodium 20 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Serving Suggestions for this Green Salsa Recipe

You can serve this as a separate sauce to accompany meals that have beans to help complement the bland flavor of the beans.

For parties, this green salsa is great to use with tortilla chips. It is nice also to have a red sauce and a bean dip to complement it for contrasting flavors and textures.

If you are grilling chicken or beef fajitas, this sauce is very good with the meat as a salsa added with the meat when eaten in a flour or corn tortilla.

Storage of This Green Sauce

This homemade salsa stores in the refrigerator for up to two weeks. But, it is unlikely that it will last that long in the fridge, it is more likely that it will be finished within a day or two of making it. However, if you want, you could consider also canning the salsa. It is acidic, so follow standard canning procedures that you would use with tomatoes. They only thing about canning though is that some of the flavor gets cooked out, particularly the cilantro. So, if you do this, consider putting in fresh cilantro leaves when you break open a jar. That will perk it up and give it a fresher taste.

Comments

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    • Randy M. profile imageAUTHOR

      Randy McLaughlin 

      5 years ago from Liberia, Costa Rica

      This hub was selected as the best answer to a question posted in the Q&A section of HubPages! Yay!

    • loveofnight profile image

      loveofnight 

      5 years ago from Baltimore, Maryland

      will do, thanks much

    • Randy M. profile imageAUTHOR

      Randy McLaughlin 

      5 years ago from Liberia, Costa Rica

      love of night: I agree with you about it not lasting long - if you have a few hungry people around, it disappears rather quickly. Tomatillos are also easy to grow. Save a few seeds and start them early in the spring. The thrive during the heat of summer and are very prolific. But one plant can spread about the area of a regular tomato plant, so account for space when you plant it in your garden.

    • loveofnight profile image

      loveofnight 

      5 years ago from Baltimore, Maryland

      I have only bought tomatillos twice and have fallen in love with them. I am always looking for a new recipe to use them in. I was rather surprised that there were no chunks or lumps in this salsa/dip recipe but I am sure that I can live without that. I also believe that it will not last longer than 24-48 hours in my house so canning is out.Thanks for the recipe and be well.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      5 years ago from New Delhi, India

      This is interesting and different and I am sure will come out really

      tasty and tangy. Thanks for sharing and the tips in the last paragraph.

    • pstraubie48 profile image

      Patricia Scott 

      5 years ago from sunny Florida

      This looks like it might have great flavor. Salsa is a favorite addition to use with foods that need a little zip.

      I have marked this so I can come back to it later. Thanks for sharing. Sending Angels to you :) this 18th day of our new year. :) ps

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