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Salsa Verde
Sauces

Salsa Verde

Fresh Mexican tomatillo salsa, spicy and thick, perfect for tacos and quesadillas.

by Gerard · ↗ Original

Ingredients

6
  • 0.5 kg tomatillos
  • 2 jalapeño chiles
  • 2 serrano chiles
  • 0.25 onion
    a quarter
  • 1 cilantro
    a small bunch
  • 2 clove garlic
    1 large clove cooked, 1 small clove raw
  • 0.5 tsp salt
    heaping, to grind; adjust to taste at the end
  • as needed water
    for boiling, plus a splash of the cooking water
Tools (4)
  • pot
  • molcajete (stone mortar); alternatively a regular mortar; or do everything in the food processor
  • food processor (or blender)
  • bowl

Steps

  1. Bring water wateras neededfor boiling, plus a splash of the cooking water to a boil in a pot pot . Add the jalapeños jalapeño chiles2 , the serranos serrano chiles2 , the onion onion0.25a quarter quarter and a large garlic garlic1 clove1 large clove cooked, 1 small clove raw clove; cook for 15 min.
  2. Add the tomatillos tomatillos0.5 kg to the hot water. When they start turning yellowish, turn off the heat, cover them, and let them finish in the hot water.
  3. In the molcajete molcajete (stone mortar); alternatively a regular mortar; or do everything in the food processor , grind the one raw garlic garlic1 clove1 large clove cooked, 1 small clove raw clove with the salt salt0.5 tspheaping, to grind; adjust to taste at the end . Once done, add the cooked garlic and grind, then the jalapeños jalapeño chiles2 and serranos serrano chiles2 ; watch out for splashes.
  4. Transfer the cooked onion onion0.25a quarter , your molcajete mix and some tomatillos tomatillos0.5 kg to a food processor food processor (or blender) and blend until smooth; move to a bowl bowl .
  5. Blend the remaining tomatillos tomatillos0.5 kg with a splash of the cooking water until thick, add the cilantro cilantro1a small bunch and pulse briefly.
  6. Combine both parts, stir, taste and adjust the salt salt0.5 tspheaping, to grind; adjust to taste at the end . Serve with quesadillas, tacos or totopos; it’s also the base for guisados and enchiladas verdes (fry it first for those).

Bring water wateras neededfor boiling, plus a splash of the cooking water to a boil in a pot pot . Add the jalapeños jalapeño chiles2 , the serranos serrano chiles2 , the onion onion0.25a quarter quarter and a large garlic garlic1 clove1 large clove cooked, 1 small clove raw clove; cook for 15 min.

Add the tomatillos tomatillos0.5 kg to the hot water. When they start turning yellowish, turn off the heat, cover them, and let them finish in the hot water.

In the molcajete molcajete (stone mortar); alternatively a regular mortar; or do everything in the food processor , grind the one raw garlic garlic1 clove1 large clove cooked, 1 small clove raw clove with the salt salt0.5 tspheaping, to grind; adjust to taste at the end . Once done, add the cooked garlic and grind, then the jalapeños jalapeño chiles2 and serranos serrano chiles2 ; watch out for splashes.

Transfer the cooked onion onion0.25a quarter , your molcajete mix and some tomatillos tomatillos0.5 kg to a food processor food processor (or blender) and blend until smooth; move to a bowl bowl .

Blend the remaining tomatillos tomatillos0.5 kg with a splash of the cooking water until thick, add the cilantro cilantro1a small bunch and pulse briefly.

Combine both parts, stir, taste and adjust the salt salt0.5 tspheaping, to grind; adjust to taste at the end . Serve with quesadillas, tacos or totopos; it’s also the base for guisados and enchiladas verdes (fry it first for those).