This easy salsa verde–green table sauce–is a bright blend of green tomatillos with cilantro, serrano chiles, onion, garlic, and a little bit of salt–that’s all!
Tomatillos (toe-mah-tee-yos), little citrus-y tomatoes hiding in a paper thin husk, are the primary ingredient in green Mexican sauces. Mexican green salsas differ in their ratios of chiles to tomatillos.
Serrano chiles with their bright fresh flavor and are first choice for this green table salsa. If you substitute jalapeño chiles your salsa will be remarkably different in flavor, though excellent as well.
For some salsa verdes, the tomatillos, chiles and onions are charred first. If cilantro is not your thing, you might want to try this green tomatillo sauce that I serve with spinach patties.
This spicy green tomatillo sauce is considered a raw salsa verde and is perfect for chip dipping. Not only for dipping, try this salsa with eggs and grilled veggies too!
This other salsa verde is considered a green enchilada sauce and it’s the perfect sauce for vegetarian spinach and arugula enchiladas!
This is salsa, so don’t skimp on the chiles–you want salsa to have some picante heat! Taste and add more if the chiles are mild or you like spicier salsas.
Because tomatillos have a high pectin count, raw salsa verde jells and thickens. Thin with water if after a day or so the sauce thicken more than you want.
Serve your salsa verde–green table sauce–with brilliant red hibiscus margaritas and you’ve got yourself a party!
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Salsa Verde—Green Table Sauce
Ingredients
- 20 tomatillos (see note)
- ½ cup water, or more, as needed
- 2 to 3 serrano chiles (see note)
- ¼ white onion, cut in ¼-inch dice (about ½ cup)
- 1 clove garlic, minced
- 3 tablespoons (or more) cilantro leaves, coarsely chopped
- ½ teaspoon sea salt
Instructions
- Remove the papery husks from the tomatillos. Rinse to take away the sticky residue—you will know what I mean when you feel it. Place the tomatillos in a saucepan and cover with water. Cook until the tomatillos are just soft, about 5 minutes.
- Alternatively, and more traditionally, char the tomatillos in a hot cast-iron skillet until they are soft. (Mexican cooks often roast the onion and garlic at the same time. The char brings smoky depth, but if you want to keep it simple, skip this additional step—your salsa will still be terrific.)
- Place the softened tomatillos and about ½ cup water in a blender jar.
- Cut the top off the serrano chiles and cut them in half lengthwise. Scrape the seeds away unless you like maximum picante heat. (Grapefruit spoons are the perfect utensils for holding chiles while you scrape.) Chop coarsely and add to blender. Add the onion, garlic, cilantro, and salt.
- Puree until the sauce is smooth. Taste and add more chile and/or salt if needed.
Welcome Home to a little snow for the last day of skiing the Canyons. Could get a free pass for you if you or You and Robbie are interested. Who knows what the spring conditioned will have become with this somewhat wintry day. Look forward to seeing you both soon. xoxo, PC & DC · 13 April, 2014
I loved hearing about your drive home. Fun photos and a great recipe. Tomatillo’s are at our Santa Barbara farmers market now. Thanks again for the thoughtful gift! · 13 April, 2014
Thanks Maura,
I just saw a jar of guacamole spices–Frontera brand, at the store. The ingredients are tomatillos and chiles–basically my salsa verde recipe.
Yes! Oh She Glows! · 14 April, 2014
You can easily grow tomatillos in PC. They like cold & easily reseed. I will get you some starts when ready · 13 April, 2014
Oh I would love to grow tomatillos here in the high country and will–thanks for letting me know. · 14 April, 2014
I am grateful for the time I got to spend with you in Baja and that you are safely home and maybe Letty’s Kitchen might be a little less distracted? Love you L & R, Kym · 14 April, 2014
Thanks Kym,
Yes, I photographed 2 recipes yesterday and you will see them soon. · 14 April, 2014
Not a bad way to travel indeed. Funny. But I have a roasted version of this salsa on my blog today. GREG · 14 April, 2014
That looks simple and delicious! My kind of recipe. Thanks, Letty! · 15 April, 2014
Thanks Karen and Greg. Yes, use roasted tomatillos if you find the extra time, for even more flavor. See Sippity Sup’s recipe too. · 16 April, 2014