Mexico | Sauces & Condiments | Tomatillos

Salsa Verde

(Mexican tomatillo salso)

Yield: About 2 cups


INGREDIENTS PREP AMOUNT
Tomatillos husk and stem end removed 1 lb
Cilantro stems remove, chopped 1/3 bunch
Onion chopped 1/2 each
Garlic (opt.) crushed 1-2 cloves
Salt to taste
Water as needed

METHOD

Basic Steps:  Mix → Chill → Sauté
  1. Add the tomatillos to a pot of boiling water and cook 8-10 minutes. Remove from heat and drain.
  2. Add tomatillos and rest of ingredients except water to a blender or food processor. Process till smooth but still slightly chunky. Season to taste and thin to proper salsa consistency with water.

VARIATIONS

  • Roast the tomatillos in a 350ºF oven for 15 minutes if you like. Or use 2 cups of canned tomatillos and eliminate the cooking step.
  • Add 1-3 chopped serrano or jalapeño peppers for some heat.
  • Substitute chicken broth for the water to thin out the salsa.

NOTES

  • This salsa improves in flavor if allowed to rest 1-2 hours before serving.
  • Tomatillo salsa pairs well with tortilla chips, pork or chicken dishes and tamales.