Sunday, January 25, 2009

How to Make Spicy Green Tomatillo Sauce / Salsa Verde Picante

Salsa verde recipe-1



This salsa verde is ideal over tacos, but it has many uses like enchiladas verdes, chilaquiles, pork in salsa verde, and chicken tamales in green sauce, just to mention some.

The amount of peppers could be reduced or increased to your liking.

Salsa verde recipe-2

MAKES ABOUT 2 CUPS

INGREDIENTS:
  • 6 tomates verdes, husked and washed. About 2 cups.
  • 3 tablespoon of chopped onion
  • 1 clove of garlic
  • 2 or 3 chilies serranos (if using Jalapeño peppers use 1)
  • Salt to taste
  • About 3 cups of water to cook the tomatoes and peppers.

NOTE: In some places fresh tomatillos are not available. You can buy canned Tomatillos as an option.
salsa verde recipe-3
DIRECTIONS: 
1. In a saucepan, bring the water to a boil. Add the chiles and green tomatoes, simmer, uncovered, for 12-15 minutes.

2. Drain, reserving 1/4 cup water of the liquid.
3. In a blender, puree the chiles, tomatoes, garlic and chopped onion, then add the reserved liquid if needed to get a saucier texture.
4. Transfer to a bowl and add salt to taste.


This sauce can be refrigerated for up to 3 days and can also be frozen.


Note: Chopped cilantro is an excellent addition to this sauce; it could be added to the final process in the blender, or at serving time.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!

Mely Martinez, the cook at Mexico in my Kitchen!

38 comments :

  1. MELY DELICIOSA SALSA.- Me tome el atrevimiento de poner un enlace en gusta usted de su versión en inglés de esta receta. Gracias Mely

    ReplyDelete
  2. This is EXCELLENT Verde! I make it weekly because we are addicted to it! Thx!

    ReplyDelete
  3. T Timbrel said...


    This is EXCELLENT Verde! I make it weekly because we are addicted to it! Thx!

    ReplyDelete
  4. Hi Mely- this is very nice, I finally sourced some canned tomatillos and serranos here in Western Australia! Using it for Enchiladas Verdes Suizas to serve on the weekend. cheers!

    ReplyDelete
  5. Hello Taxi woman,

    I am so glad you can find serrano peppers in Australia. I hope you could come back and let us know the results.

    Have a great weekend!

    Mely

    ReplyDelete
  6. These all look wonderful! Gracias for the photos! It helps so much.
    feliz Navidad!
    David

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  7. actually when you make the salsa sautee 1/4 of a chop onion with 1 tablespoon of oil and then add the salsa and cook for 3 minutes and remove immediately let it cool and enjoy it!

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  8. Yes, some people like to fry their sauce, and I used to do that long time ago. Green tomatillos render a better fresh flavor without the frying.

    Thanks for your input, some people might find this tip helpful.

    Happy cooking,

    Mely

    ReplyDelete
  9. I have been searching for a fantastic site full of great salsas and I have found it! Thank you for taking the time to share this.

    ReplyDelete
    Replies
    1. Hello Sean,

      Thank you for stopping by and let me know it was helpful.

      Mely

      Delete
  10. I would like to make a lot of this as my tomatillo crop is huge! How would you suggest I can it?

    Thanks!
    Pam

    ReplyDelete
    Replies
    1. Hello Pam,

      Yes, that is the best way to preserver your crop.

      Happy canning!

      Mely

      Delete
  11. hi taxing woman,
    Where do you source Tomatillo's in West Australia

    ReplyDelete
    Replies
    1. Hello Matthew,

      There are several online store in Australia for Mexican groceries. One of the is called Firework foods. They sell canned tomatillos.

      By the way, what does "taxing woman", means?

      Mely

      Delete
  12. Hi Mely, as to what Taxingwoman" means, it is a name of one of your responders from Austrailia up above from january 2011

    as for me,
    do you grow them yourself?

    I have a bumper crop this year and have been so busy couldn't keep up and now they are falling off and are more yellow than green....are these OK to use? I want to use 1/3 yellow to 2/3 green, what do you? think?

    have you ever made really large batches such as 10 lbs at a time? any suggestions?

    I typically freeze in 16 oz portions, but would like to try canning.....would you tell me how you would can the salsa verde PLEASE.....thanks for any info---paz---Bob

    ReplyDelete
    Replies
    1. Hello Txbob,

      I tried once to grow tomatillos in my small balcony, the result very small tomatoes, maybe the lack of sunlight had something to do about it.
      And that was my only experience growing tomatillos, so I'm not a good resource to give advise on them. :) Sorry about your tomatoes turning yellow.

      My dear friend Yolanda from the blog simply homemaking, is a great vegetable gardener and an expert in canning all sort of things.

      Here is the link to her blog and canning green salsa post.

      http://bit.ly/d3SNhb

      She could also be the right person to ask about your yellow tomatoes.

      Thank you for stopping by.

      Happy cooking.

      Delete
  13. This comment has been removed by the author.

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  14. O.o i read thru your recipe way too fast and dumped all the ingredients into the boiling water!! Hope it turns out okay..

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  15. How long can you freeze this salsa?

    ReplyDelete
    Replies
    1. Hi Tifferella,
      I had freeze this salsa for up to a month. Just stir well after defrosting.

      Delete
  16. I just used this recipe to make white bean chicken enchiladas. They were amazing! My boyfriend absolutely loved the sauce, next time I am going to triple the recipe to have leftovers!

    ReplyDelete
  17. Hello,I was wondering if lime or lemon juice could be added.

    ReplyDelete
    Replies
    1. Hello Rochelle,
      Traditionally, is not used, but if you like lime or lemon, you absolutely can add it.

      Delete
  18. Hi
    Love your recipes.I've been wanting to learn more about real Mexican cooking & think your site/blog is fab!!!
    Would love to try making the Salsa Verde but not so keen on the idea of using canned as I like to use fresh produce.I am in the UK so fresh tomatillos are sadly not an option. I read somewhere that the tart flavour of rhubarb is quite similar to tomatillos & can be used as a substitute. Wonder if you'd ever heard of it or if you can think of another possible substitute available in the UK. Mexican Salsa Verde doesn't seem to feature in any of the Mexican Restaurants I've visited & it sounds a lovely sauce to have with Pork.

    Any help would be really appreciated!
    THANKS

    ReplyDelete
    Replies
    1. Hello Heather,

      Canned tomatillos are not that bad, give them a try. But if you really don't want to use them, there is a green salsa cooked in some places of Mexico that uses green squash instead of the tomatillo, it renders a creamy salsa. Cook the squash with the rest of the ingredients for the salsa. I hope to get a chance to publish hat trecipe pretty soon.

      Happy cooking!

      Delete
  19. MY BOYFRIEND IS IN CHARGE OF MAKING THE SALSA ,THOUGHT I WOULD SURPRISE HIM,THANKS FOR HELPING .THIS SEEMS LIKE AN EASY RECIPE.

    ReplyDelete
  20. Have you made this with roasted poblano peppers?

    ReplyDelete
    Replies
    1. Hello Michellena,

      No, I haven't try with Poblanos, but it must be very tasty!

      Delete
  21. Still as good as ever. I just added 8 jalapeños and avocado. I love howith spicy it is, but it'll never be as good as my Ama's. <3

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  22. I put the tomatillos and peppers under the broiler to blacken them a little first. Much more flavor IMHO.

    ReplyDelete
    Replies
    1. Hello Rick n Teresa Winn,

      You are right, roasting the ingredients renders a flavorful salsa. There are several recipes in the recipe section using roasted tomatillos for salsas. Enjoy!

      Delete
  23. Absolutely deliss.......

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  24. Mely so glad I found you. When ever I go looking for a recipe I get Food network, yummly and others. I wanted authentic recipes from a Mexican kitchen!!! So many things to try, I will have fun experimenting with everything.
    thanks

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    Replies
    1. Hello O Torres!

      Have fun in the kitchen and if you have any questions, please send me an email.

      Delete
  25. Mely,
    This is very similar to the recipe that I use, but the one I use has you do a last step of heating oil in a sauce pan and cooking the sauce for a bit to thicken it. Have you ever done it this way?
    Also, I sometimes will roast the tomatillos and peppers instead of boiling them which gives it a little deeper taste.
    Thanks,
    Joy

    ReplyDelete
    Replies
    1. Hello Joy,

      Yes, something I do that, we call it fried salsa. Actually, my mom does that to all her salsas. The salsas cooked that way last a couple of day longer on the fridge. I just prefer to avoid the oil. :)

      You can make a green salsa, boiling, roasting, frying or just using raw ingredients.

      Have fun and try all the different variations!

      Delete

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