Salsa Verde Recipe

"This salsa is ideal over tacos, but it has many uses like enchiladas verdes, chilaquiles, flautas, pork in salsa verde, and chicken tamales in green sauce, just to mention a few.*****The amount of peppers could be reduced or increased to your liking*****Note: Chopped cilantro is an excellent addition to this sauce, it could be added to the final process in the blender, or at serving time."

Ingredients

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6 tomatillos (tomates verdes), husked and washed, about 2 cups
3 tablespoons onion, chopped
1 clove garlic

2-3 serrano chilies (if using jalapeno peppers use 1)
Salt, to taste
3 cups water (approximately)

Nutritional

Serving Size: 1 (240.8 g)
Calories 20.6
Total Fat - 0.5 g
Saturated Fat - 0.1 g
Cholesterol - 0 mg
Sodium - 9.1 mg
Total Carbohydrate - 4 g
Dietary Fiber - 1.2 g
Sugars - 2.3 g
Protein - 0.6 g
Calcium - 12.1 mg
Iron - 0.4 mg
Vitamin C - 6.5 mg
Thiamin - 0 mg

Step by Step Method

Step 1

In a saucepan, bring the water to a boil. Add the chiles and tomatillos, simmer, uncovered, for 12-15 minutes.

Step 2

Drain, reserving 1/4 cup of the liquid.

Step 3

In a blender, puree the chiles, tomitillos, garlic and chopped onion, then add the reserved liquid, if needed, to get a saucier texture.

Step 4

Transfer to a bowl, add salt to taste.

Step 5

This sauce can be refrigerated for up to 3 days and can also be frozen.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Select tomatillos that are firm, bright green, and free of blemishes.
When selecting chilies, choose the ones that are firm and bright in color.

Ingredient substitutions

Substitute the tomatillos for green bell peppers: This substitution would reduce the heat of the salsa, while still providing a flavorful and vibrant green color. The bell peppers would also add more sweetness to the salsa.
Substitute the serrano chilies for jalapeno peppers: This substitution would reduce the heat of the salsa, while still providing a nice flavor. The jalapeno peppers would also add a nice smokiness to the salsa.

Variations

Jalapeno Salsa Verde Replace the serrano chilies with 1 jalapeno pepper. Simmer for 12-15 minutes and proceed with the recipe as normal.

Tomatillo Salsa Verde Replace the serrano chilies with 1-2 tomatillos. Simmer for 12-15 minutes, then add 1/4 cup of chopped onion, 1/4 cup of chopped cilantro, and 1/4 teaspoon of garlic powder. Simmer for an additional 5 minutes and proceed with the recipe as normal.

Serve with

Pork Carnitas with Salsa Verde - This dish is a delicious combination of tender pork carnitas served with the flavorful and zesty salsa verde. The pork carnitas are slow cooked in a flavorful marinade, then shredded and served with the salsa verde for a delicious and unique meal.

Mexican Street Corn Salad - This dish is a delicious and easy side dish that pairs perfectly with the pork carnitas. The corn salad is made with roasted corn, red onion, cilantro, and a creamy lime dressing for a flavorful and zesty dish. It adds a nice crunch and bright flavor to the pork carnitas, making it a great accompaniment to the meal.

FAQ

Q: How can I adjust the heat of this salsa?

A: You can adjust the heat by adjusting the amount of peppers used. You can reduce or increase the amount of peppers to your liking.

Q: Can I make salsa without tomatoes?

A: Yes, you can make salsa without tomatoes. You can use other vegetables such as onions, peppers, and garlic, or use fruits such as mangoes or peaches instead.