Tomatillo-Serrano Sauce (Salsa Verde) Step-by-Step

Name: Tomatillo-Serrano Sauce (Salsa Verde) Step-by-Step
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 (2 cups)
Ingredients: 4-5 medium-sized tomatillos; 1 jalapeno pepper (or serrano); 1/2 small white onion; 1 garlic clove; 10-12 sprigs cilantro; salt to taste

User Reviews

4.6

162 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 (2 cups)
Calories
19 kcal
Course
Condiments
Cuisine
Mexican, Vegetarian

Tomatillo-Serrano Sauce (Salsa Verde) Step-by-Step

Ximena Brandt

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Getting good at whipping up this Green Sauce opens up loads of possibilities in the kitchen. Use it generously on eggs, enchiladas, carnitas and burritos.

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Ingredients

Servings

4-5 medium-sized tomatillos
1 jalapeno pepper (or serrano)
1/2 small white onion (yellow is OK)
1 garlic clove
10-12 sprigs cilantro
salt to taste

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Instructions

Pull the husks off the tomatillos and give them a good rinse. Cut the stems out of the tomatillos.
Roast the tomatillos in a 400F oven for 10-20 minutes or until they start to turn army green in color.
Add the tomatillos to a blender along with 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/4 of the serrano pepper. (Be sure to give the cilantro and serrano a good rinse.)
Pulse blend and taste for heat level. If you want more spice add another quarter of serrano. Keep adding serrano until it tastes "right" to you.
Salt to taste (I typically do not add much salt).
Serve immediately and store leftovers in an airtight container in the fridge.

Notes

Always use caution when handling hot chiles. I use my hands and just avoid touching my eyes or nose. More tips on handling hot chiles.
I highly recommend adding the serrano pepper incrementally the first few times you make this sauce.
After you are happy with the heat level you can salt to taste, but when using fresh tomatillos I rarely add salt.
It's OK to substitute jalapenos if your local markets don't carry serranos.
I typically twist off and discard the bottom, thicker stems of the cilantro, but I use the upper stems that hold the leaves.