Hot Salsa Verde is a creamy, mildly spicy dip that you’ll want to dip everything in and put on everything. It’s so good you’ll be stalked for the recipe. It’s great for nachos, over burritos and even burgers. Keep this recipe within reach.

Is so worth all the chopping. You could always use your food processor to prevent the cilantro getting all up under your nails like it did mine.

And let me tell you, if you think you’re not cilantro fan, just try it. If the smell of cilantro is off-putting to you, please keep in mind that it does not taste how it smells. Some people get the aroma of soap when smelling it, but I never have. 

This was adapted from Serious Eats. It’s a combination of poblano peppers, serrano peppers, tomatillos and sour cream. I added jalapenos, of course, but you don’t have to.

Creamy Salsa Verde Tips:

• Don’t skimp on the tomatillos. 
• Do remove seeds and ribs of the jalapenos unless you want a very hot version of the dip instead of a mild/tolerable version. 
• Use gloves while handling the peppers, and do NOT rub your face or eyes with gloved fingers while doing so.  
• Don’t use low fat sour cream.
• Dig the cilantro out of your nails before taking photos.

The first time I made this it was for a Christmas dinner party I hosted with Stephanie from Plain Chicken, Jill from Cooking What I Pin, Karen from The Little Pearl, Tina from Regional Musician, Mary, Becky and Heather.

Obviously, we had some laughs that night. These girls are so much fun!

Oh, and look, I made calzones and it was a perfect dip.

Such a beautiful hot mess.

Uses for Creamy Salsa Verde

• Pour over enchiladas or burritos
• Topping for burgers
• Add it to soups as a zingy base kinda like I did here
• Use it as a salad dressing   
• Drizzle over grilled fish
• Nachos or Chilaquiles 
• A dip for Birria Tacos

I’ve think I’m gonna make chicken enchiladas with this sauce. Or beef!

This stuff is good.

Here’s your printable –

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Creamy Salsa Verde

A creamy take on salsa verde that's refreshing with a little kick.

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Ingredients

• 1 poblano pepper, chopped
• 2 serrano chile peppers, chopped
• 1 jalapeno pepper, chopped
• 2 tomatillos, chopped
• 1 bunch fresh cilantro, chopped
• 1 garlic clove, minced
• 1/2 cup water
• 1/2 cup full fat sour cream
• 1/2 lime, juiced
• 1 tbsp salt

Instructions

1. Combine everything from peppers through water in a small sauce pan and bring to a slow boil.
2. Reduce heat to medium, cover and simmer for 10 minutes.
3. Put the mixture in a food processor or blender, puree until smooth and stir in sour cream, lime juice and salt.
4. Pour into a container with a tight fitting lid and refrigerate for at least 2 hours before serving.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 71Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 1759mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

The provided nutrition calculated may not always be accurate.

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