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.
2or 3 serranos peppersif using Jalapeño peppers use 1
Salt to taste
About 3 cups of water to cook the tomatoes and peppers.
4tablespoonChopped ChilantroOptional
Instructions
In a saucepan, bring the water to a boil. Add the pepper and tomatillos, simmer, uncovered, for 12-15 minutes.
Drain, reserving ¼ 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 sauce can be refrigerated for up to 3 days and can also be frozen.
Notes
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.