Tomatillo Salsa Verde
User Reviews
5
Tomatillo Salsa Verde
Description
This Tomatillo Salsa Verde uses freshly husked and blended tomatillos as its base, combined with coarsely chopped onion, garlic cloves, and seeded Serrano pepper for controlled heat. Green chiles, cilantro, green Tabasco sauce, vinegar, dried oregano, cumin, salt, and sugar round out the ingredients. After blending all components, the salsa is simmered gently for about an hour, stirring periodically to develop and marry the flavors.
The simmering process softens the tomatillos and helps mellow the sharpness while allowing the herbs and spices to infuse. The resulting salsa is tangy, mildly spicy, and herbaceous with a balanced savory-sour profile. Texturally, it is smooth and perfect for drizzling or dipping.
Tomatillo Salsa Verde works well as a base for dishes like chili verde and enchiladas and adds flavor to rice, beans, or grilled meats. The recipe notes recommend removing seeds from Serrano peppers to moderate heat, as they are much hotter than jalapeños. Additional garlic can be added to intensify flavor if desired.
Ingredients
- 2 pounds tomatillos husked (I had a gallon-sized bag full of them, unhusked)
- 2 onion coarsely chopped
- 4 cloves garlic
- 1 Serrano pepper seeded and sliced
- ½ bunch cilantro
- 15 ounce green chiles chopped
- 1 tablespoon green Tabasco sauce
- ½ cup vinegar
- 1 tablespoon oregano dried
- 1 teaspoon cumin
- 1 teaspoon salt or to taste
- 1 tablespoon sugar
Instructions
- Blend tomatillos in a blender or large food processor.
- Add onion and remaining ingredients (you may have to do it in 2 batches depending on the size of your blender/food processor).
- Put it all in a large stock potover medium heat. Bring to a simmer.
- Turn heat to low and simmer over low heat for about an hour, stirring every 10 minutes or so.
- Cool and then refrigerate til ready to serve.
Notes
- This salsa can be used as a base for chili verde with pork or chicken, or as a topping for enchiladas, rice, and beans.
- For a stronger garlic flavor, feel free to add an extra clove of garlic.
- Because Serrano peppers are significantly hotter than jalapeños, removing all seeds helps control the salsa's heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 444mg | 19% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 29mg | 32% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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