Tomatillo Salsa Verde Recipe
Introduction
Tomatillo Salsa Verde is a vibrant and tangy green sauce that adds a fresh burst of flavor to any dish. Made with ripe tomatillos, fresh cilantro, and a touch of heat from Serrano chili, this salsa is perfect for tacos, grilled meats, or as a zesty dip.
Ingredients
- 1 pound tomatillos
- 1 Serrano chili
- 6 sprigs fresh cilantro
- 1 clove garlic
- 1 yellow onion
- 1 teaspoon vegetable oil
- 2 cups chicken stock
- Salt, to taste
Instructions
- Step 1: Remove husks and stems from the tomatillos. Rinse them under warm water to remove any sticky residue. In a large pot, boil the tomatillos and Serrano chili in salted water for 10-15 minutes until tender.
- Step 2: Combine the cooked tomatillos, chiles, yellow onion, garlic, and fresh cilantro in a food processor. Blend until mostly smooth but still slightly textured.
- Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the salsa mixture and stir frequently for 4-5 minutes until thickened and darkened in color.
- Step 4: Pour in the chicken stock and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens to coat the back of a spoon. Season with salt to taste.
Tips & Variations
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust the heat by using a milder chili or removing seeds from the Serrano chili.
- Roasting the tomatillos and chili before boiling adds a smoky depth to the salsa.
Storage
Store the salsa verde in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave before serving to maintain its vibrant flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salsa without a food processor?
Yes, you can finely chop all the ingredients by hand and then blend with a whisk or fork to combine, though the texture will be chunkier.
Is tomatillo salsa verde spicy?
The spice level depends on your Serrano chili and whether you include the seeds. You can reduce the heat by removing the seeds or substituting with milder peppers.
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Tomatillo Salsa Verde Recipe
- Total Time: 35 minutes
- Yield: About 2 cups 1x
Description
This vibrant Tomatillo Salsa Verde recipe delivers a tangy and slightly spicy sauce perfect for enhancing your Mexican dishes. Made with fresh tomatillos, serrano chili, cilantro, and sautéed to deepen the flavors, this salsa is simmered with chicken stock to develop a rich, thick consistency that complements everything from tacos to grilled meats.
Ingredients
Produce
- 1 pound Tomatillo, husked and rinsed
- 1 Serrano Chili
- 6 sprigs Fresh Cilantro
- 1 clove Garlic
- 1 Yellow Onion
Pantry
- 1 teaspoon Vegetable Oil
- 2 cups Chicken Stock
- Salt, to taste
Instructions
- Prepare Tomatillos and Chili: Remove husks and stems from the tomatillos, then rinse under warm water to remove the sticky residue. In a large pot, bring salted water to a boil and cook the tomatillos and serrano chili for 10 to 15 minutes until tender and cooked through.
- Blend Ingredients: Transfer the cooked tomatillos, serrano chili, yellow onion, garlic, and fresh cilantro into a food processor. Blend until smooth but with some texture remaining – you want the salsa to be thick, not liquefied.
- Sauté Salsa: Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot enough that a drop of the salsa mixture sizzles upon contact, pour all the blended salsa into the skillet. Stir frequently and cook for 4 to 5 minutes until the sauce thickens and the color darkens slightly, which intensifies the flavors.
- Add Chicken Stock and Simmer: Pour in the chicken stock and bring to a boil. Then reduce heat to maintain a simmer and cook until the sauce thickens enough to coat the back of a spoon. Season with salt to taste and remove from heat.
Notes
- For a vegetarian version, substitute the chicken stock with vegetable stock.
- Adjust the amount of serrano chili according to your heat preference.
- Salsa verde can be served warm or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- If you prefer a smoother consistency, blend the salsa longer before sautéing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Keywords: tomatillo salsa verde, salsa verde recipe, Mexican sauce, tomatillo sauce, homemade salsa verde
