Salsa Verde or “Green Sauce”
Salsa verde is a staple in every Mexican kitchen. It’s great for making enchiladas verdes or for topping carne asada tacos. We also think it is great on eggs. It is a simple to make, versatile salsa. Use it on just about anything. The taste of homemade salsa puts the store bought version to shame. Give this one a try!
Simple and Delicious
Salsa verde is really easy to make and the ingredients are available at at almost supermarket. You can use tomatillos which look like small green tomatoes and are covered in a papery husk or the larger tomatoes verdes. The tomatillos in the picture already have the papery husks removed.
The taste is tart and vibrant and adds a lot of pop to any dish that you use it on. The recipe calls for three serrano chiles but you can use fewer if you want to reduce the heat. We like it on the hot side.
Preparation is really simple. Add the ingredients to your pot.
Cook for about 20 minutes.
Blend the ingredients.
Then fry the salsa. The is the magic step that is used in making almost all cooked salsas. Do not skip this step.
Simmer for about 20 minutes. Now you have the perfect salsa verde!
What dish do you plan to use it on?
Time to start cooking. Buen provecho!
- 1 pound tomatillos or tomate verde
- 1 medium white onion
- 3 serrano chiles
- 4 cloves of garlic
- 12 sprigs of cilantro
- 1 teaspoon salt
- Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
- Quarter the onion.
- Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
- Bring the water and ingredients to a boil and then simmer for 10 minutes.
- Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
- Heat 2 tablespoons of cooking oil in the pot.
- Pour the blended salsa back into the pot with the hot cooking oil.
- Reduce the heat and simmer for 20 minutes.
- Add the salt and adjust if necessary.
You can substitute jalapeño chiles for the serranos.
The salsa will keep in the refrigerator for 3 days.
This salsa freezes very well. Make a double batch so that you always have some on hand.