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Sauces

Tomatillo Salsa Verde

TIME

25 min

DIFFICULTY

Easy

SERVINGS

12

CALORIES

24 kcal

CARBS

5 g

PROTEIN

1 g

FAT

1 g

Z Tomatillo Salsa Verde

About this recipe

Long before the Spanish arrived, green tomatoes were cultivated and valued in Mesoamerica; a study of sixteenth-century sources notes that tomate verde was used more widely there than red jitomate before the Conquest. Today, tomatillos remain a hallmark of Mexican salsas, often paired with chile and herbs. This version simmers them with onion, serrano, garlic, cilantro, oregano, and cumin for a bright, tangy sauce.

WHY YOU’LL LOVE IT

Tomatillos give this salsa a bright, tangy flavor Serrano, cilantro, oregano, and cumin bring fresh, layered heat Serve it with chips, tacos, nachos, enchiladas, or eggs

Ingredients

  • 1 1/2 lb (680 g) tomatillos, husked
  • 3/4 cup finely chopped onion
  • 1 1/2 serrano chile peppers, minced
  • 1 1/2 teaspoons minced garlic
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons chopped fresh oregano
  • 2 1/4 teaspoons salt, or to taste
  • 3/4 teaspoon ground cumin
  • 3 cups water

Preparation

Preparation

  1. Place the tomatillos, onion, serrano peppers, and garlic in a large saucepan. Add the cilantro, oregano, salt, cumin, and water.
  2. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the tomatillos are soft, 10–15 minutes.
  3. Working in batches, transfer the cooked mixture to a blender and blend until smooth.
  4. Serve with tortilla chips or use as a sauce or topping.

Tips

  • For a thicker salsa, transfer the vegetables with a slotted spoon and add cooking liquid to the blender as needed.
  • For safer blending, fill the blender no more than halfway, cover the lid with a clean towel, and blend in short pulses before running continuously.
  • Refrigerate leftovers in a sealed container and use within 3 days.

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