Salsa Verde Recipe
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
28 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Verde Recipe
Description
The salsa starts by removing the husks from tomatillos and rinsing them to remove residue. Tomatillos, onion, serrano chiles, and garlic are simmered in water until softened, then blended with fresh cilantro and cooking water to a smooth consistency. The sauce is then cooked further in heated oil to deepen its flavor and reduce slightly.
The final salsa presents vibrant green color with balanced acidity from the tomatillos, heat from the serrano chiles, and freshness from cilantro. Salt seasoning is adjusted to taste.
This sauce can be used as a topping or dip and stores well refrigerated for up to three days. It freezes well, making it practical for batch preparation. Variations to adjust spiciness or thickness can be done by simmering longer or adding water. Jalapeño chiles can substitute serranos for a milder taste.
Ingredients
- 1 ¼ lb. tomatillo or green tomatoes
- 1 white onion
- 4 serrano chile
- 4 cloves garlic
- 12 cilantro sprigs
- 2 tbsp. neutral cooking oil generic cooking oil
- 1 ½ tsp. salt to taste
Instructions
- Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
- Quarter the onion.
- Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
- Bring the water and ingredients to a boil and then simmer for 10 minutes.
- Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
- Heat 2 tablespoons of cooking oil in the pot.
- Pour the blended salsa back into the pot with the hot cooking oil.
- Reduce the heat and simmer for 20 minutes.
- Add the salt and adjust if necessary.
Notes
- If the salsa is too thin, simmer it longer to reduce and thicken.
- To thin the salsa, add water gradually until reaching desired consistency.
- To reduce heat or acidity, add small amounts of baking soda, sugar, or agave syrup.
- Keeping the seeds in serrano chiles increases spiciness; remove seeds to lessen heat.
- Jalapeño chiles may be used instead, though the flavor will be less bright.
- Store in the refrigerator for up to 3 days or freeze for later use.
- Making a double batch for freezing ensures you have salsa verde on hand.
- Also known as green salsa, green sauce, salsa verda, or tomatillo salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 28kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 245mg | 10% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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