Tomatillo Salsa Verde
Ingredients
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- 16 ounces tomatillos – husks removed, rinsed (~14 medium tomatillos)
- 3 each serrano chiles – stems removed
- 6 cups water
- 1/2 cup white onion – roughly chopped (~0.5 medium white onions)
- 1 clove garlic – roughly chopped
- 1/2 cup fresh cilantro – coarsely chopped
- 1 tsp kosher salt
- 1 tbsp neutral oil
Instructions
1. Remove husks from the tomatillos and rinse under warm water to remove stickiness; drain well.
2. Place tomatillos and serrano chiles in a saucepan, add water to cover by about 1 inch (approximately 6 cups), and bring to a boil over medium-high heat. Reduce to a simmer and cook until the tomatillos turn olive-green and are just tender, 5–7 minutes. Reserve 0.25 cup of the cooking liquid, then drain.
3. Transfer the solids to a blender; add white onion, garlic, fresh cilantro, kosher salt, and the reserved 0.25 cup cooking liquid. Blend until smooth but still slightly textured, 20–30 seconds.
4. Heat neutral oil in a medium skillet over medium heat until shimmering, about 1 minute. Pour in the blended salsa and cook, stirring, until slightly thickened, glossy, and deepened in color, 3–5 minutes.
5. Let cool to warm or room temperature. If needed, adjust thickness with more reserved cooking liquid and adjust seasoning to taste. Serve with tacos, grilled meats, eggs, or tortilla chips.
Tomatillo Salsa Verde is a bright, tangy, and aromatic green salsa built on the distinctive acidity of tomatillos and the grassy heat of fresh chiles. Its texture ranges from silky to lightly chunky, making it versatile as a table salsa, dipping sauce, or cooking sauce. Balanced with onion, garlic, and cilantro, it delivers a clean, fresh flavor that wakes up tacos, grilled meats, eggs, and crispy tortilla chips.
Rooted in Mexico’s everyday cooking, salsa verde predates the arrival of European ingredients, drawing on tomatillos (Physalis philadelphica) cultivated since pre-Hispanic times. It is prepared in many styles—boiled (cocida), roasted (asada), or ground by hand in a molcajete—each reflecting local tradition and desired flavor. Beyond the table, it serves as a base for dishes like enchiladas verdes and chilaquiles verdes, underscoring its central role in Mexican cuisine.