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Herdez Salsa Verde… A “Can’t Possibly Live Without” Condiment

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Herdez Salsa Verde
Every now and again, I like to do a “Shout Out” post to some of my favorite foods, ingredients, and culinary obsessions. First off, let me just say that this is not a “sponsored post,” or ad in any way, shape, or form. This is just a food blogger going all “fan girl” about one of her favoritest favorites.

I list some of my culinary obsessions on the side —–> as a way of letting other cooks and bakers know what I strongly recommend. You’ll notice that Herdez Salsa Verde is there which, if we’re being honest, may seem like a strange bird among the other “ingredients.” After all, salsa verde isn’t considered an ingredient in the sense that vanilla extract, herbs, and white vinegar are. It does, however, make your entire life more delicious – so, there’s that.

Why am I Obsessed with Herdez Salsa Verde

For one thing, this is the best salsa verde I’ve ever tasted. If there’s one on the market that tastes even half as good, I haven’t found it yet. Well, in full disclosure, I’m not even looking…

It’s a quick and easy way to give just about anything an extra little kick. The taste is fresh and ridiculously flavorful.

We always (as in always, always, always) have multiple jars on hand – it’s as though we’re afraid the apocalypse will happen and we won’t have enough. At this very moment, we actually have three in the refrigerator and two in the pantry.

We might have a wee problem here.

{Continued Below the Bowl of Chili…}

Herdez Salsa Verde on Chili
My Favorite Ways to Use Herdez Salsa Verde:

  • A little or a lotta on chili is fantastic.
  • On  chili dogs
  • On top of migas (or omelets, scrambled eggs…)
  • Poured over loaded nachos
  • One of my favorite ways to use salsa verde is on frozen gluten free burritos (Amy’s, Red’s..) and CedarLane’s Sweet Corn tamales.  One of my favorite lunches is actually salsa verde poured over a CedarLane Sweet Corn Tamale. Insanely delicious.
  • Herdez Salsa Verde is actually wonderful on top of any “Southwestern Style” frozen meal. Sometimes frozen/microwavable meals can be a little dry, the salsa verde adds flavor and counters any dryness that may be going on.
  • Poured over softened cream cheese and eaten with thick tortilla chips or thick Kettle Style potato chips
  • On tacos
  • On taco salad
  • On taco pizza
  • On cheese pizza
  • With Chicken Tortilla Soup
  • On black bean burgers
  • With Rice, Beans, and Roasted Veggies in a bowl

Basically, once you fall in love with the flavor, you’ll knock your own socks off with the number of ways you can find to enjoy it.

Herdez Salsa Verde is usually found in the Mexican Food’s section in grocery stores and is, of course, also available on Amazon (Amazon link).

Herdez Salsa Verde on Chili

Fresh Salsa Verde Recipe

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Salsa Verde on a CedarLane Sweet Corn Tamale

Salsa Verde is Delicious on SO Many Different Things

You’ll frequently see salsa recipes and salsa love on this food blog. Why? This food blogger is, how do you say, freaking obsessed with salsa. I mean, seriously, there are so many variations and each tastes fresh and fabulous.  What’s more, salsa can be as healthy as you want it to be. Mediterranean cooking is known to be incredibly healthy and some of the main components of a Mediterranean Diet are right there in salsa: Tomatoes, garlic, peppers, onions..

Nutritional expert Joy Bauer even suggests using salsa as a substitute for creamy dressings on sandwiches.  Been there, done that, and called it Heavenly. I even replace salad dressing with salsa a most of the time – it ups the vegetable ante while keeping out unwanted fats and calories.  I can’t wait to find tons of ways to enjoy the extraordinary Salsa Verde recipe below.

It’s from KRUPS, no wonder it’s a knock-out.

Fresh Salsa Verde Recipe from KRUPS

1 1/2 pounds tomatillos, husks removed
1 Serrano chili, more or less, optional
1 garlic clove, chopped
1 teaspoon salt, plus more for seasoning
1/2 cup freshly chopped cilantro leaves
1 cup chopped white onion

Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.

Add the tomatillos to the blender along with the chili, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl.