Salsa Verde Taquera

Name: Salsa Verde Taquera
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 serving
Ingredients: 4 large tomatillos (husked and washed, see notes); 1 Jalapeño; 1 serrano (see notes); ¼ white onion; 1 large garlic clove; ¼ cup cilantro (washed); ¼ teaspoon salt

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5.0

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
8
Course
Condiments
Cuisine
Mexican

Salsa Verde Taquera

Iris Warren

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This easy Salsa Verde Taquera uses tangy tomatillos, fresh jalapeños, and spicy serranos for a deliciously zesty salsa that's perfect for tacos and on just about anything.

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Ingredients

Servings

4 large tomatillos (husked and washed, see notes)
1 Jalapeño
1 serrano (see notes)
¼ white onion
1 large garlic clove
¼ cup cilantro (washed)
¼ teaspoon salt

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Instructions

Boil 4 cups of water in a medium saucepan.
Place the serrano pepper, jalapeño pepper, onion, and the garlic clove in the boiling water. Boil for about 2 minutes and then add the tomatillos (husked and washed).
After about 8-10 minutes, use a fork to check that the vegetables are soft. If so, remove the vegetables from the water. Reserve ¼-1/2 cup of the water and let it cool.
Place the vegetables in a food processor or blender along with the cilantro and salt.
Add ¼ cup of the reserved cooking liquid and blend together until smooth. Check consistency and add ¼ cup more liquid if preferred.
Taste and adjust the salt if needed.
Refrigerate any leftover salsa for 3-4 days.

Notes

When choosing tomatillos, look for ones that are dark green and firm but not hard. Be sure the husk has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled.
You may use two jalapeños or two serranos instead of one of each if you prefer. Please note that serranos do tend to be spicier than jalapeños.
The salsa can heated for a slight variation in taste or if you prefer warm salsa. Just heat a tablespoon of olive oil in a medium saucepan. Add the salsa to the pan and let it simmer until the foam is a light golden color.
For another variation, roast the vegetables instead of boiling them. Just be careful not to burn the onion or garlic. See blog post for details on the roasting method.