Name: Tomatillo Salsa Verde Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound Tomatillo, husked and rinsed; 1 Serrano Chili; 6 sprigs Fresh Cilantro; 1 clove Garlic; 1 Yellow Onion; 1 teaspoon Vegetable Oil; 2 cups Chicken Stock; Salt, to taste

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Introduction

Tomatillo Salsa Verde is a vibrant and tangy sauce perfect for brightening up your favorite dishes. Made with fresh tomatillos, chili, and cilantro, this salsa adds a delicious kick that’s both flavorful and versatile.

A close-up of a rustic bowl filled with a smooth, green salsa that has a slightly chunky texture, resting on a dark wooden surface. The salsa shows small flecks of green herbs and seeds, giving it a fresh, natural look. A single large, light golden tortilla chip is dipped halfway into the salsa on the left side of the bowl. Nearby, a white bowl holds more triangular tortilla chips, slightly out of focus. There is a bunch of fresh green cilantro in the background. The whole setup sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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: Place the cooked tomatillos, chili, yellow onion, garlic, and fresh cilantro into a food processor. Blend until smooth, leaving a bit of texture—avoid over-blending into a liquid.
Step 3: Heat the vegetable oil in a large skillet over medium-high heat. When hot, add all the salsa mixture at once and stir frequently for 4-5 minutes until the sauce thickens and darkens slightly.
Step 4: Add the chicken stock and bring the mixture to a boil. Reduce heat and simmer until the sauce thickens enough to coat the back of a spoon. Season with salt to taste.

Tips & Variations

For a milder salsa, remove seeds from the serrano chili before boiling. You can also substitute chicken stock with vegetable broth to make it vegetarian.
Add a squeeze of fresh lime juice at the end for extra brightness.
Try adding diced avocado or a dollop of sour cream when serving for a creamy twist.

Storage

Store salsa verde in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the salsa for up to 2 months; thaw in the fridge before reheating.

How to Serve

A shallow bowl filled with a smooth green salsa that has small seeds and bits visible throughout, giving it a slightly textured look. Partially dipped into the salsa is a light brown, crispy tortilla chip with a rough surface showing grain details. Nearby, a white bowl filled with many similar tortilla chips is partially visible. In the background, bright green leaves of fresh cilantro lie on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chilies instead of serrano?

Yes, you can substitute serrano chili with jalapeños for a milder heat or poblano peppers for a smoky flavor. Adjust the quantity based on your heat preference.

Is this salsa suitable for vegans?

The original recipe uses chicken stock, but you can easily make it vegan by replacing the chicken stock with vegetable broth or water.