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 fresh homemade salsa puts the bottled salsas to shame. Give this one a try!
Simple and Delicious
Our Salsa verde recipe is really easy to make and the ingredients are available at almost every supermarket. You can use tomatillos which look like small green tomatoes and are covered in a papery husk or the larger green tomatoes, tomates 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.
Salsa is Healthy
Mexican food gets a bad rep for being greasy, heavy and, unhealthy but stop and think for a second. Salsa is nothing but concentrated vegetables. It’s the tastiest way ever to get your daily veggies. You can eat as much as you want guilt free. It’s rare that your favorite food can be the healthiest food too so enjoy.
How to Make
Preparation is really simple. Add all of the ingredients to your pot except the cilantro and just cover with water.
Bring to a boil then reduce the heat to medium and cook for 10 minutes. Notice how the ingredients change color. This lets you know that the ingredients are fully cooked.
For the next step, blend the ingredients with the cooking water for 30 seconds to 1 minute. You want the salsa to keep a little bit of texture. It shouldn’t be liquified. Use the picture of the prepared salsa to guide you.
The Salsa Making Secret
The next thing you are going to do is fry the salsa. The is the magic step that is used in making almost all cooked salsas. Do not skip this step. It gives a superior result.
Heat two tablespoons of oil on high.
Slowly pour the blended salsa into the pan. This develops a deeper richer tasting salsa.
Reduce the heat to medium-low and simmer for 20 minutes. Add salt to taste. Now you have the perfect salsa verde!
Problems with your salsa? Don’t love it?
Sometimes your salsa doesn’t come out exactly to your liking. Keep in mind that the ingredients are all natural products and can vary in freshness and flavor due to seasonal differences and how the ingredients have been handled. One time when you buy peppers they may be super hot and the next time you buy the exact same pepper is very mild.
Here are a few methods to correct your salsa:
- Too runny? Simmer until it has reduced to the desired consistency.
- Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
- Too hot or acidic? Add only one of the following to reduce heat or acidity: 1/2 teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
- Too bland? Try adding more salt 1/4 of a teaspoon at a time until you get the desired taste.
- Pale color? Try simmering for 10 extra minutes to deepen the color.
When you make adjustments, add ingredients a little at a time. A small modification can have a surprisingly large effect.
What are you going to use it on?
Chicken enchiladas, tortilla chips, pork, chops, chilaquiles and many more dishes pair well with this salsa. Be adventurous.
Salsa Verde Recipe
Ingredients
- 1 1/4 lb. tomatillos or green tomatoes
- 1 white onion
- 4 serrano chiles
- 4 cloves garlic
- 12 sprigs cilantro
- 2 tbsp. cooking oil
- 1 1/2 tsp. salt + to taste
Instructions
- 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.
Notes
- Too runny? Simmer until it has reduced to the desired consistency.
- Too thick? Add water 2 tablespoons at a time until the desired consistency is reached.
- Too hot or acidic? Add only one of the following to reduce heat: 1/2 teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
- Like it hot? You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.
- You can substitute jalapeño chiles for the serranos but the flavor won’t be as bright but it will still be tasty.
- 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.
- You may also know this salsa as green salsa, green sauce, verde salsa, salsa verda, or tomatillo salsa.
Nutrition
Alternate Names & Common Misspellings
You may also know this salsa as green salsa, green sauce, verde salsa, salsa verda, verde sauce, or tomatillo salsa. Whatever you call it, it’s still delicious :)
Lela M Jares says
Always looking for perfect recipe
Linda J says
I’m cooking the sauce now . . . It would have been helpful to have a little warning that some people might have an allergic reaction to the raw peppers! I have not cooked with serrano peppers before (jalepenos, yes) and my hands were on fire. Googled that and found soaking them in milk can help. Did that and hands calmed down.
SUGGESTION: Include caution in recipe for novices!
thoalex says
Knew when I read it was going to be too much water..
Made it and it was too much water..
Chris Rudman says
I made this today to go with chicken enchiladas and it was fantastic. Every bit as good as what I used to get at my favorite Mexican restaurant, Mr. Jalepeno, which unfortunately closed a few years ago. I can’t wait to try some of your other recipes!
Sarah says
Great taste! I drained some water before blending and it still came out a little watery. But it worked well with our enchiladas! Thank you so much for the pictures and instructions :)
do bo says
Fantastic recipe. Simple enough to get good results, but plenty of room for nuance to make it your own and really perfect it. Careful adding salt. As you’ll notice in the prep notes – too runny? too thick? too hot? There’s no “too salty?” Cause if it gets too salty, the only option is “add more of everything else!”
Lukas says
I currently have 4 jalapeños and 1 Poblano can I use these peppers instead ?????
Douglas Cullen says
It should turn out well if you replace the serrano peppers with the jalapeño peppers.
Eric Cat says
Good recipe and useful notes, you and others have helped teach me that frying my salsa is a key finishing step. One tiny editorial quibble; when you say “Add all of the ingredients except the cilantro and salt”, I have to think some literalists are simmering a couple of tablespoons of oil with their veggies, which probably won’t improve the finished product. Otherwise thanks for the recipe and the site, nice stuff.