Emerald green salsa made with tomatillos is a refreshing and brightly flavored change from your typical tomato-based salsa. Salsa verde pairs well with pork, chicken, tamales or enchiladas and is a great dip for tortilla chips.
Salsa Verde
Course: Condiments, Dips and Spreads, SaucesCuisine: MexicoMakes about
2
cupsEmerald green salsa made with tomatillos is a refreshing and brightly flavored change from your typical tomato-based salsa.
Ingredients
Tomatillos, husk and stem end removed — 1 pound
Cilantro, chopped — 1/3 bunch
Onion, chopped — 1/2
Garlic (optional), crushed — 1 or 2 cloves
Salt — to taste
Water — as needed
Directions
- Bring a large saucepan of water to a boil. Add the tomatillos and cook for 8 to 10 minutes. Remove from heat and drain.
- Add tomatillos and all the remaining ingredients except for water to a blender or food processor. Process until fairly smooth but still slightly chunky. Adjust seasoning and thin to desired consistency with water. Salsa verde improves in flavor if allowed to rest for 1 or 2 hours before serving.
Notes and Variations
- Roast the tomatillos in a 350 degree F oven for 15 minutes if you like. Or use 2 cups of canned tomatillos and eliminate the cooking step.
- Add 1 to 3 chopped serrano or jalapeño peppers for some heat.
- Substitute chicken broth for the water when thinning out the salsa.
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