Salsa Verde: Authentic Mexican Recipe, Green Salsa with Tomatillo
Authentic Mexican Restaurant Style Salsa Verde
The Tomatillo: Origin and Description
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.
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 being grown commercially in various areas of the 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?
Salsa Verde Recipes
- 1 1/2 pounds tomatillos, about 8 - 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
- 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 - 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.
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 - 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 can be made with a variety of spices
Salsa Verde: Boiled and Spiced with Cumin and Oregano
1 pound tomatillos (about 5 - 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.
Serving Suggestions for Salsa Verde
Mexican Cook Books on Amazon
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.)
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