Salsa Verde Mexicana
This salsa verde is ideal for tacos, but it has many uses like for making enchiladas verdes, chilaquiles, pork in salsa verde, and chicken tamales in green sauce, just to mention some. The main ingredients for a Salsa Verde are tomatillos, serrano o jalapeño peppers. But there are many variations and techniques to make a salsa verde.
Types of salsas with tomatillo are the roasted salsa verde, where all or some of the ingredients are roasted, then we have the raw green salsa, everything goes fresh into the blender or molcajete. There is also the fried tomatillo salsa, all the ingredients are fry or first, you boil the tomatillos with the peppers and then fry. And finally the boiled salsa verde, like this one which is the most popular ways to serve thsi table salsa.
I almost forgot the mention the creamy salsa verde, the one made with avocado. Just remember to buy the freshest produce to make your meals, old tomatillos will render a bitter taste, choose the tomatillos that have lose husks.
For a spicy or salsa mild, you can reduce or increased the number of peppers to your liking. By the way, Salsa verde is also known as Tomatillo salsa outside Mexico.
How to make Salsa Verde
- In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes. (Please check the ingredients list below)
- Drain, reserving 1/4 cup water of the liquid.
- In a blender, puree the peppers, tomatillos, garlic and chopped onion, add the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
- Transfer to a bowl and add salt to taste.
This green salsa can be refrigerated for up to 3 days and can also be frozen.
Easy Homemade Salsa verde, made with tomatillos, serrano o jalapeño peppers. This authentic Mexican salsa is the way we make it in Mexico. Goes great with carnitas, steak tacos, and grilled chicken.
- 6 tomatillos husked and washed. About 2 cups.
- 3 tablespoon of chopped onion
- 1 clove of garlic
- 2 or 3 serranos peppers if using Jalapeño peppers use 1
- Salt to taste
- About 3 cups of water to cook the tomatoes and peppers.
- 4 tbsp Chopped Chilantro Optional
In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
Drain, reserving 1/4 cup water of the liquid.
In a blender, puree the peppers, tomatillos, garlic and chopped onion, the cilantro if using, then add the reserved liquid if needed to get a saucier texture.
Transfer to a bowl and add salt to taste.
- This recipe makes 2 cups of salsa verde
- In some places, fresh tomatillos are not available. You can buy canned Tomatillos as an option.
- Chopped cilantro is an excellent addition to this sauce; it could be added to the final process in the blender, or at serving time.
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