Tomatillo Salsa Verde Recipe
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.
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
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.
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Tomatillo Salsa Verde Recipe
- Total Time: 40 minutes
- Yield: About 2 cups 1x
Description
This vibrant Tomatillo Salsa Verde recipe features tangy tomatillos, spicy serrano chili, fresh cilantro, and savory garlic and onion, simmered into a thick and flavorful green sauce perfect for dipping or drizzling over your favorite dishes.
Ingredients
Main Ingredients
- 1 pound Tomatillo, husked and rinsed
- 1 Serrano Chili
- 6 sprigs Fresh Cilantro
- 1 clove Garlic
- 1 Yellow Onion
Cooking Ingredients
- 1 teaspoon Vegetable Oil
- 2 cups Chicken Stock
- Salt, to taste
Instructions
- Prepare Tomatillos and Chili: Remove the husks and stems from the tomatillos and rinse them under warm water to remove any sticky residue. In a large pot, boil the tomatillos and the serrano chili in salted water for 10-15 minutes until they become tender and fully cooked.
- Blend Ingredients: Transfer the cooked tomatillos, serrano chili, yellow onion, garlic clove, and fresh cilantro into a food processor. Blend until mostly smooth but still retaining a bit of texture, ensuring the salsa isn’t fully liquified.
- Cook Salsa Base: Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot enough that a small drop of the salsa mixture sizzles on contact, pour all the blended salsa mixture into the skillet. Stir frequently and cook for 4-5 minutes until the sauce thickens and darkens slightly in color.
- Add Chicken Stock and Simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens enough to coat the back of a spoon. Season the salsa verde with salt to taste, then remove from heat and serve.
Notes
- This salsa verde is versatile and can be served warm or chilled.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the level of serrano chili based on your heat preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Use this salsa as a dip, topping for tacos, or sauce for grilled meats and vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Keywords: Tomatillo Salsa Verde, Mexican salsa, tomatillo sauce, green salsa, serrano chili salsa
