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Mexican Salsa Verde (Tomatillo Sauce)
author
Maricruz Avalos Flores
6
cups
The Salsa Verde recipe is a delicious Mexican green sauce prepared with tomatillo, green chilies, and cilantro, it has a bright green color and a slightly acidic, herb-ish flavor.
prep
10
minutes
minutes
cook
10
minutes
minutes
resting time
10
minutes
minutes
total
30
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
2.2
lb
tomatillo
(husks removed)
▢
½
lb
serrano peppers
(or any green hot chilli pepper)
▢
1
cup
onions
(cut in chunks)
▢
1
bunch of cilantro
▢
3
garlic cloves
▢
salt
(to taste)
Instructions
Place tomatillos and chilies in a pot, cover them with water and cook them until they are completely tender (about 10 minutes).
Remove from the water and let everything cool down for about 10 minutes.
Place garlic in a blender, add half the cilantro (including the stems), half the chilies, and a pinch of salt.
Pour one cup of water and blend on high speed for half a minute.
Add the other half of the cilantro, onion, tomatillos and cooked chilies and blend until you get the desired consistency for your sauce.
Adjust salt to taste, and transfer the salsa to a bowl or jar and enjoy.
Notes
The amount of chilies is to taste, you can add less or even more, depending on how spicy you’d like your sauce.
If you don’t have onions or don’t want to use them, you can add a pinch of sugar to balance the sour taste of the sauce.
You can also prepare the sauce in a
molcajete
or mortar instead of the blender.
Nutrition Information
Calories:
74
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
628
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
1106
IU
|
Vitamin C:
40
mg
|
Calcium:
26
mg
|
Iron:
2
mg
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