Take a dip into the vibrant world of Salsa Verde Picante, a fiery green chili salsa crafted with Serrano and Poblano peppers, zesty lime, and a mix of Tex-Mex herbs and spices. This salsa is muy picante – very hot – yet delivers an irresistible flavor. You’ll find it’s easy to whip up and perfect for enhancing breakfast tacos, homemade totopos, scrambled eggs, and beyond. Give it a try and savor the heat!
Salsa Verde Picante Recipe
Salsa Verde
Equipment
- molcajete and tejolote
- cutting board
- kitchen knife
Ingredients
- 2 limes – juiced
- 1 small Serrano pepper – seeded and minced
- 1 small Poblano pepper – seeded and minced
- 1 scallion – minced
- ¼ tsp dried Oregano
- ½ tsp kosher salt
- 1 tsp Tex-Mex spice blend
- 1 tsp honey
Instructions
- Add all ingredients to a molcajete, and grind with a tejolote. Alternatively add ingredients to a blender and pulse until blended.2 limes, 1 small Serrano pepper, 1 small Poblano pepper, 1 scallion, 1/4 tsp dried Oregano, 1/2 tsp kosher salt, 1 tsp Tex-Mex spice blend, 1 tsp honey
- Transfer contents to a small dish, cover and refrigerate for at least 30 minutes.
PRIVATE NOTES
Nutrition
More Information
Muy Picante!
Serrano peppers pack a serious punch, so ensure you’re ready for the heat! For a milder experience, swap them out with jalapeños. Regardless of your choice, always remove the seeds to avoid an overwhelming spiciness.
Tex-Mex Spice Blend
A pinch of my Tex-Mex spice blend infuses salsa verde with an authentic Texas flavor. I keep it readily available for enhancing salsas, enchiladas, totopos, or any dish craving that genuine Tex-Mex taste. Follow the link for the recipe. (link-to-recipe)
Use a Molcajete
There’s something truly special about crafting homemade salsas with a molcajete and tejolote. I strongly recommend investing in one; I own a 9″ molcajete from Masienda, and I absolutely adore it! With each use, it only gets better. If you don’t have a molcajete yet, a blender will do, but trust me, the molcajete elevates the experience. The flavors meld in such an incredible way, it’s no surprise this simple kitchen tool has been cherished for thousands of years.
Best if Refrigerated
For the best results, refrigerate your Salsa Verde Picante for at least 30 minutes. This step allows the flavors to meld together, enhancing the overall taste. If you’re in a rush, you can enjoy it immediately, and it will still be delicious.
Related Recipes
Tex-Mex Spice Blend
Perfect Scrambled Eggs
Quesadilla-style Breakfast Tacos
Roasted Chile Salsa
Salsa de Tomate Asado
Huevos Rancheros
Pico de Gallo
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