Mexican Salsa Verde. Tomatillo Green Salsa - Salsa Verde
How to Make a Salsa Verde
Salsa verde is a traditional Mexican salsa made with fresh green tomatillo tomatoes that provides an alternative to the more familiar salsa roja. The crisp texture and sharp acidic quality of the tomatillos give this accoutrement its distinct, tangy flavor and green color. In this article, you will learn how to make fresh salsa verde that serves 4 to 6 people.
Method One: Using a Blender
8 oz (224 g) tomatillos
4 tbsp (55 g) diced onions
3 serrano chillies chopped with seeds
1 clove garlic, peeled and chopped
4 tbsp. (55 g) chopped cilantro
1 medium-sized lime
1/4 tsp. (1 g) salt
Method Two: Using the Stove and Oven
1-2 serrano peppers
1 lb of tomatillos
1 small/medium sweet onion
1/2-1 cup chopped cilantro
1/4 teaspoon sugar
1/2 of a lime (without skin)
Salt to taste
Using a Blender
Prepare the tomatillos.Remove the dry, papery husks and rinse the tomatillos in cold water. Roughly chop 8 oz. of tomatillos and place them into the blender.
Cut lime wedges.Cut 1 lime in half through the middle of the stem and, with the flat side facing down, cut each half of the lime in half again. The lime is ready to squeeze into the blender.
Dice the onions.On a clean, dry cutting surface, roughly chop 4 tbsp. of onion, and place the chopped onion in the blender.
Cut 3 serrano chiles.Remove the stems and rinse the chiles in cold water. Roughly chop the chiles while retaining the seeds. Place the chopped chiles inside the blender along with the other ingredients.
Stem and chop the cilantro.Take approximately half of a bunch of cilantro, rinsed and dried and separate the stems from the individual leaves. Add the cilantro leaves to the tomatillos in the blender with the chiles, onions and tomatillos.
Dice the garlic.Finely dice 1 clove of garlic with a knife. Add the garlic to the blender with the rest of the ingredients.
Mix the ingredients in the blender and season the salsa.Once all of the ingredients are in the blender, squeeze the lime wedges into the blender and add 1/4 tsp. of salt. Use the pulse function to finely chop, not blend, the salsa. Add more salt if needed. The fresh salsa verde is ready to serve.
Using the Stove and Oven
Stem, remove the seeds, and finely chop the serrano peppers.
Remove the leafs and stem and halve the tomatillos.Broil (top grill) them in the oven at the top rack to blacken the skin. Remove the skin (optional).
Finely chop the sweet onion.Sweat the onions on medium heat for about 20 minutes (until translucent) in olive oil, stirring occasionally.
Add tomatillos, onion, serrano peppers, chopped cilantro, sugar, and lime (without skin) to the blender.Blend until all ingredients are pureéd.
Add salt to taste, chill in refrigerator.
QuestionWhy add vinegar or lime to canning salsa verde if it is already acidic?Community AnswerAdding vinegar or lime to canned salsa verde will sharpen the already acidic taste of the sauce and will give the canned salsa a fresher taste.Thanks!
- Fresh tomatillo salsa should be made as close to serving time as possible to preserve the texture and flavor of the chiles and vegetables.
- The acidity of some tomatillos can be strong. You may want to boil the tomatillos for 2 to 3 minutes and rinse them under cold water before cutting and adding them to the salsa.
- For method 2, you might add:
- more/different hot peppers, or less.
- don't add sugar, sweet onions. Use green cayenne peppers instead of serranos, and add a little vegetable broth.
Things You'll Need
Sources and Citations
- The Cuisines of Mexico by Dianna Kennedy, First Perennial Library Edition, Published in 1989 by Harper and Row Publishers, New York, New York – research source
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