Salsa Verde (Mexican Green Tomato Sauce)

"From Diana Kennedy's "From My Mexican Kitchen: Techniques and Ingredients." This is the best green salsa I've ever made. It can be used as a straight salsa or as a sauce to cook meat in."
 
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Ready In:
20mins
Ingredients:
7
Yields:
2 cups
Serves:
8
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ingredients

  • 1 lb tomatillo, husks removed and rinsed
  • 3 serrano chilies, finely chopped
  • 12 cup cilantro, roughly chopped and loosely packed
  • 2 tablespoons cilantro, roughly chopped for garnish
  • 1 garlic clove, roughly chopped
  • 2 tablespoons white onions, roughly chopped
  • sea salt
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directions

  • Put the tomatillos whole in a small saucepan, barely cover with water, and bring to a simmer. lower the heat and continue cooking until soft but not falling apart, about 5 minutes depending on size. Drain, reserving the cooking water.
  • Using a molcajete: Mash and grind together the chiles, 1/2 cup cilantro, the garlic, onion, and salt. Add the tomatillos a few at a time, crushing and grinding well after each addition and adding a little of the cooking liquid until you have a textured sauce of medium consistency. You will probably need about 1/2 cup or even more of the cooking liquid.
  • Using a blender: Put 1/3 cup of the cooking water into the blender jar. Add the chiles, 1/2 cup cilantro, the garlic, and the onion and grind to a paste. Add the tomatillos a little at a time, blending with about 1/3 cup more of the cooking liquid until you have a textured sauce of medium consistency. Add salt to taste.
  • To serve: Sprinkle the top with the extra cilantro.

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RECIPE SUBMITTED BY

I live in the California High Desert at 4,000 ft. altitude, which sometimes makes baking a challenge. I have a husband, a cat and 14 chickens, and I love them all! I also have to feed them all, which can also be a challenge because my husband doesn't eat red meat and he's very picky in general about what he eats. So is my cat. Fortunately, the chickens are easy. They love food. Period. I feel the same way. :-)
 
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