Salsa Verde (Green Tomatillo Salsa)

salsa verde in a molcajete on blue table.

5 from 5 votes

Salsa Verde (Green Tomatillo Salsa)

This easy recipe for green tomatillo salsa, from The Mexykan Cooking Class, has a fabulous fresh flavour that will add zip to grilled meats, tortilla wraps or even scrambled eggs.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: Mexican

Servings: servings

Calories: 24kcal

Author: Michele Peterson

Cost: $5

Equipment

Blender or Molcajete ( Mexican mortar and pestle)

Ingredients

1.5 cups tomatillos or miltomate husked, cleaned and rinsed
1/4 cup white onion chopped
3 stalks cilantro roughly chopped
1 chile tusta or serrano 4 or to taste whole, stems removed (or chile serrano)
1 clove garlic whole
1/2 teaspoon salt to taste

US Customary - Metric

Instructions

Cover tomatillos, chiles and garlic with just enough water to cover in a small sauce pan.
Simmer until the tomatillos start to turn a drab olive colour. Be sure not to overcook. They should be soft but not mushy.
Let cool for a few minutes.
Strain the ingredients reserving the water.
Place the salt, tomatillos, peeled garlic, cilantro and chiles into a blender jar, food processor or molcajete (Mexican mortar and pestle).
Blend to a rough textured sauce, add reserved water as needed.
Garnish with chopped white onion.
Salt to taste .

Notes

Don't overcook the tomatillos! They should still have a bright green colour
The amount of hot chile you use depends on your heat tolerance. Start by adding just one and work up from there.
If the salsa verde is excessively tart to your taste, try adding a small amount -- up to 1/2 teaspoon - of white sugar.
Yield 1 cup

Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition