Authentic Mexican Salsa Verde Recipe
Authentic Mexican Restaurant-Style Salsa Verde
The primary ingredient in salsa verde is the tomatillo. Tomatillos are about 1 to 2 inches in diameter and have a thin, light-green husk.
The Tomatillo: Origin and Description
This fruit is of Mexican origin and is a form of tomato. The tomatillo is grown in Mexico and in areas of South Texas. It is also grown commercially in various areas of the Western Hemisphere. Tomatillos are a wonderful source of Vitamin C. It is usually boiled or broiled and is used to create relishes and salsas. It has a tangy flavor and is a great condiment to a variety of Mexican dishes.
Where Are Tomatillos Grown?
- 1 1/2 pounds tomatillos, about 8 to 10
- 1/2 cup white onion, chopped
- 1/2 cup cilantro, chopped
- 2 medium limes, juiced
- 1/4 teaspoon sugar
- 2 medium serrano peppers, seeded and chopped
- salt, season to taste
Instructions: Roasted Variation
- Place the chopped onion, peppers and halved tomatillos on a foil-lined baking sheet. Make sure the tomatillos are skin side up.
- Broil at 500 degrees for about 5 to 7 minutes. You want the tomatillos and vegetables to begin to lightly blacken.
- Place the broiled tomatillos, onions and peppers in a blender or food processor. Add the lime juice, cilantro, sugar and a dash of salt. Blend to your desired texture.
- Serve over enchiladas, chalupas, black beans or as a dipping sauce for tostada chips.
- Optional: A clove of garlic or peppercorns may be added for additional flavor.
Instructions: Boiled Variation
- Place quartered tomatillos, chopped onions, and seeded peppers in a medium saucepan.
- Cover the ingredients with water.
- Boil on medium to high heat for 5 to 7 minutes.
- Add the boiled mixture and the remaining ingredients to a blender.
- Keep the water in reserve for diluting as needed.
- Blend until smooth.
- Add water if needed to dilute flavor or to create a softer texture.
Salsa Verde: Boiled and Spiced With Cumin and Oregano
- 1 pound tomatillos (about 5 to 7)
- 1/2 cup finely chopped onion
- 1 mashed garlic clove
- 1 serrano chile pepper, seeded and chopped
- 1/4 cup chopped cilantro
- 1 tablespoon chopped oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- Add all of the ingredients to a medium saucepan and cover with water.
- Bring to a boil and simmer over medium-low heat for about 15 minutes.
- The mixture is ready to blend when you can easily cut a tomatillo with a spoon.
- Add all of the ingredients to a blender and blend until smooth while slowly adding the boiled water.
Salsa verde can be served in a variety of ways and with numerous dishes. Here are just a few serving suggestions.
- Over fried eggs
- With enchiladas suizas (Chicken enchiladas with sour cream and swiss cheese)
- With tostada chips
- Over grilled pork
- Broiled chicken
- With black beans and crumbled queso fresco
- Flautas (Spanish for "flutes." Flautas are rolled corn tortillas and they are filled with boiled chicken. They are deep fried and served with salsa verde)
- Over chalupas or tostadas
- Tortas (Mexican submarine sandwiches. Usually made with thinly sliced beef or pork and topped with lettuce, tomato, onion, avocado and lime juice.)