SALSA VERDE (Cooked Tomatillo Salsa with Cilantro and Jalapeño)

By Chef Deborah Schneider

 

Native green tomatillos are the most widely used base for salsas throughout Mexico. They have a tart-sweet taste that drastically enhances other flavors. The most common is the green tomatillo, but cooks also love to use tiny purple tomatillos de milpa (milperas), and yellow tomatillos are prized and expensive. This typically simple salsa verde will become a staple in your repertoire. Choose firm tomatillos with their papery husks intact. Before using, remove the husks and wash off the sticky film under cold running water. 

August 22, 2017

Ingredients

  • 6 medium tomatillos, husked and washed
  • 1 clove garlic, whole
  • ½ white onion, cut into 1-inch chunks
  • 1 large jalapeño or serrano chile, stemmed and diced
  • 1 teaspoon kosher salt
  • 10 sprigs cilantro, stemmed

Instructions

Place the tomatillos, garlic, onion, jalapeño and salt in a 1½-quart saucepan. Add just enough water to barely cover the tomatillos and quickly bring to a boil over high heat. Boil the vegetables until the tomatillos have softened and the tip of a knife can be inserted, about 5 minutes; do not overcook. 

Drain off the cooking water and transfer the contents of the saucepan to a blender, along with the cilantro leaves. Pulse the salsa until smooth. You will still be able to see some seeds, along with flecks of cilantro. Taste and adjust the seasoning as desired.

Serving Ideas: Spoon this salsa onto anything and everything—eggs, simmered or grilled meats, tacos, quesadillas or huaraches (masa cakes) with beans and cheese. This is the salsa used to make classic chilaquiles verdes as well as elegant, rich enchiladas suizas: corn tortillas stuffed with chicken and cheese and bathed in tart salsa verde and rich Mexican-style crema.

Ingredients

  • 6 medium tomatillos, husked and washed
  • 1 clove garlic, whole
  • ½ white onion, cut into 1-inch chunks
  • 1 large jalapeño or serrano chile, stemmed and diced
  • 1 teaspoon kosher salt
  • 10 sprigs cilantro, stemmed
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