This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes. It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on and on! Here it goes:
Cooked Salsa Verde
Salsa Verde Cocida
Recipe Yield
2 cups
Cooking time
25 minutes
Rate this recipe
Ingredients
- 2 pounds green tomatillos husks removed and rinsed
- 2 garlic cloves peeled
- 2 serranos chiles or more to taste
- 1 cup cilantro leaves
- 1/4 cup white onion roughly chopped
- 1 teaspoon kosher or sea salt or to taste
- 2 tablespoons safflower or corn oil
To Prepare
- Place the tomatillos along with the garlic cloves and the chiles serrranos in a pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.
- Place tomatillos, garlic and chile (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.
- Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.
- Once it cools down, you may store it in a closed container in the refrigerator for weeks. However, the heat level of the sauce will diminish as the days go by.
Comments
158comments inCooked Salsa Verde: Basic Recipe
Sandy from Ontario Canada
Aug 13
Can I preserve the salsa in mason jars.
Pati Jinich
Aug 19
Absolutely, this recipe is perfect for canning!
Minnesota
Jun 01
Excellent recipe!! I added 2 poblanos and more garlic cloves and instead of boiling, I roasted all veggies, put in a blender and used the sauce to make enchiladas. Soooo good!! Thank you!!!
Pati Jinich
Jun 01
Awesome, thanks for sharing!
Denise
Dec 13
Simple fast and fabulous
Pati Jinich
Dec 20
Yay! Gracias Denise!
Kathie
Oct 14
Love this recipe — but I am confused. This on-line recipe calls for 2 pounds of tomatillos, while the same recipe in the cookbooks only calls for 1 pound (and the other ingredient amounts are basically the same.) We prefer it made with one pound, and have been eating on everything!!
Pati Jinich
Nov 06
Thanks for catching that Kathie! Glad you liked this recipe nonetheless 😉
Beatrice
Feb 07
Thank you Pati my husband and I watch your show and travels. We appreciate your authentic flare, for teaching anyone how to cook and eat Mexican foods.
Pati Jinich
Mar 13
Thanks to you for following guys!
karen
Sep 18
Much thanks. Hugs.
Stacie
May 11
Best flippin green salsa ever! Pati i adore all your recipes and love watching your show to see how you do things youre awesome!!
Pati Jinich
May 23
Thanks so much for your kindness Stacie 😉
Jenny
Apr 20
Delicious! All of your recipes I have made are spectacular!! Thank you!
Pati Jinich
Apr 25
Thanks to you Jenny, you made my day 🙂
Jorge
Dec 19
Can I instead char the tomatillos and chiles? Would it make a difference?
Pati Jinich
Dec 21
Please go ahead, it will give your salsa another layer of smoky flavor, yum!
DERRICK
Oct 26
Can I substitute the tomatillos for normal tomatoes I don’t think I can get tomatillos anywhere in my region
Pati Jinich
Oct 27
Unfortunately tomatillos and tomatoes are pretty different, so no way to substitute them Derrick, but you can use tomatoes to make these salsa recipes as well: http://patijinich.com/pati_2020/sonoran-roasted-salsa/ and http://patijinich.com/pati_2020/colorado-chile-salsa/
Josh Spivey
Sep 25
I am definitely doing this. the last batch of salsa verde I made jelled on me and I don’t know why.
Pati Jinich
Oct 04
Hey Josh, the only thing I can think of is that the tomatillos were a bit old. Good luck 😉
Genella
Jun 21
Easy and delicious!
Pati Jinich
Jun 21
Thank you Genella 😉
ccms22
Apr 29
Love it! So delicious! Pati, thank you!
Pati Jinich
May 11
Love that you like it, thanks to you!
Brent in Indiana
Apr 03
Sooo easy to make but buy a few extra tomatillos in case some may be bad. Can’t wait to try them on Tacos de Lengua.
Love watching your show on PBS.
Pati Jinich
Apr 06
Thanks Brent! Greetings all the way to Indiana, thanks for tuning in 😉
Anonymous
Sep 29
Hi Pati,
I never tried to make salsa verde before but I love it. I made it using your recipe today and it’s wonderful. I couldn’t get fresh chiles where I live in N.J. so I used a couple of small fresh poblanos which I love, and used 2 tiny cans of fire roasted chiles. It’s very yummy and so delightfully fresh tasting. I love you and your show.
Thanks,
Cathy
Pati Jinich
Sep 30
I’m glad you made the recipe your own, Cathy!
Joseph44
Sep 17
Ya know ,, I did not have enough tomillo caused I just had ta make dat jam ,,,so I added a Poblano to make up for it no cilantro so I used coriander seed from garden harvested last year ,,,taste good ,so now Ill try again next week and compare. thanks so much for what you do with GOD s gift. Peace Always. Joseph Jimmys associate , Joseph
Pati Jinich
Oct 10
Oh I’m glad you made the jam…and the salsa with poblanos, Joseph.
Steve Wichman
Jun 05
Hi Pati,
Been looking high and low for recipes that both roast the ingredients and then cook the sauce. I decided to use your recipe, but blistered (rather than boiling) most of the ingredients. It came out rather tasty, however I was wondering if double cooking has any adverse effects on the finished product?
Pati Jinich
Jun 07
It won’t have any adverse effects…you can double cook the salsa if you like, Steve.
Julie Taylor
May 02
Pati,
I had an unbelievable crop of tomatillos this year and need recipes (other than your delicious tomatillo and lime jam) that I can make in bulk and then store. I was wondering if the salsa verde recipe would freeze at all. And if not do you have any other recipes that can be made and stored?
Pati Jinich
May 16
Oh yes the salsa will freeze great! Have fun using up your crop of tomatillos, Julie.
Meintel Mary kay
Apr 02
Pati
This is a delightful salsa and easy to make. Thank you for suggest doing one pepper at a time ! One was perfect for me and mine !
Pati Jinich
Apr 12
So glad it was perfect for you guys, Meintel.
Lucy
Dec 02
HI Pati: to me the best are the pork tamales, do you have a recipe for pork tamales?
Pati
Dec 02
Here you go Lucy, http://patijinich.com/pati_2020/recipe/tamales-coloraditos/ And you can always substitute or add pork to the other tamal recipes.
Lucy
Dec 02
HI Pati: love your recipes, can this recipie can be used to make green Chile con carne?
Pati
Dec 02
Go for it, Lucy. Or also here’s my recipe: http://patijinich.com/pati_2020/recipe/mole-verde-with-pork-and-white-beans/
Charlotte
Sep 29
I can’t get tomatillos where I live. Can I substitute green tomatoes for the Cooked Salsa Verde Basic Recipe ??
Pati
Oct 30
Oh green tomatoes and tomatillos have very different flavors. Here’s some more information on tomatillos, Charlotte: http://patijinich.com/pati_2020/tomatillos1/ Here are some other recipes you might like: http://patijinich.com/pati_2020/recipe/salsa-roja/ http://patijinich.com/pati_2020/recipe/guajillo-chile-salsa/
Anonymous
Sep 15
I have a easy recipe for mole my husband is Mexican. 6 chicken thighs cooked until almost done. To make mole 1 package chili mix 1 half can of Hershey chocolate syrup 1 teaspoon cumin 1 large bell pepper sliced into strips 1 can of chopped tomatoes 1 large onion sliced into strips and 2 tablesoons oil crushed pepper to taste take pepper and onion and saute in large skillet add other ingredients cook until thick and add chicken simmer for thirty minutes serve over rice
Pati
Oct 02
Oh thank you for sharing!
Rosa Linda Soto, soto154@yahoo.com
Jul 23
Want to know if you have a recipe for Prickly Pear Fruit Jelly or Preserve. I have a ranch that we have acres of Nopal and the Tunas, now the catus are full of this delicious fruit.Thank You so much.
Pati
Jul 30
Oh that’s awesome that you have so many prickly pear fruits around, Rosa! I don’t have a recipe…but enjoy all of the fruit!
Verna lisa Party Chef
Apr 19
Patti ,Been watching your show from day 1 you are the real deal here.I am also a chef and so many recipes are put on Internet etc and omg most of them are awful never been tested in a kitchen .Everyone of your recipes that I have made were 100% perfected thank you so much love your show
Pati
Apr 23
Oh thank you so much Verna! I’m so happy to hear you enjoy the recipes and show.
Jean V
Jan 26
Patti, I just made the salsa verde recipe and it will definitely be a regular in my kitchen from now on. (I’m going to make Chicken Tamales with salsa verde tomorrow.) I wanted to tell you that I started watching your show when I was in the hospital for 2 months receiving cancer treatment. I have to tell you, it was the highlight of my day. Now that I have recovered, I look forward to trying more of your recipes. Thanks for your love of food, people, and life; it brought me comfort in a dark time.
Pati
Jan 29
I’m so happy to hear that you have recovered Jean! I can’t tell you how much it means to me that the show brought you a little bit of comfort. 💙
Margo Friesen
Aug 07
Hi Pati! I absolutely love your show, especially when you have your sons on! So great to see them learning from the best! One question on the Salsa Verdi – can I put it hot in canning jars and seal it? Will it hold it’s flavor and would I need to process it in water bath or is it ok if it’s just put in jars hot and sealed? This is how I can my cooked tomato salsa.
Pati
Aug 10
Thank you for tuning in Margo! You can follow same process as with your red tomato salsa…
Rebecca
Aug 25
I am new to canning but love your recipe and have so many tomatillos this year. Can I can this and if so what steps do I have to take to do that? Just water bath it after cooking?
Pati
Aug 25
Hi Rebecca, you can follow whichever canning process you use normally.
Ian
Jun 07
¡Pati!
Yo tengo in crush on your voice AND your recipes.
Gracias linda
Pati
Jun 08
jajaja gracias!
Tammy
Jun 01
Pati,
Your salsa verde is a staple in our home to go along with all of your recipes we make, it is so flavorful and so easy. One thing we started doing to be able to keep it stored up and make big batches all at once is is make all the cold ingredients and then freeze them in smaller portions and then when we are ready for a new batch we take it out of the freezer, thaw it out and then we fry it in the oil and its ready and then we have enough for another week or whatever amount we need. It is amazing! thank you for all of your perfect delicious and EASY recipes!.
Pati
Jun 01
That’s fantastic! Thank you for sharing Tammy.
Anne
May 31
This is the most delicious recipe. I could drink it from the blender! Haha
Pati
Jun 01
Hahaha!
Susan
May 07
What is the best way to store the Salsa Verde, in the refrigerator? How long will it keep? I notice you said to serve it at room temperature.
Pati
May 08
You can store it covered for a few weeks, but make sure to stir it before each use.
Bill C. in San Diego
Feb 28
Pati,
My wife Lisa and I caught your show on KPBS last weekend. Que bueno! We have lived in San Diego California for about 50 years and so, have developed a real appreciation for good Mexican cooking. I am trying to surprise her and make some salsa verde. Maybe I’ll make our young boys some churros. I intend to try your latke recipes this coming Passover. Thanks for sharing and for all your hard work!
Pati
Mar 02
Bill thank you for tuning in! I hope your whole family enjoys the recipes.
VIDEO: Wrap Up These Tamales For A Christmas Eve Feast - Faith Centro
Dec 29
[…] In fact you can make it a day or two in advance. For the ones I feature here, make your cooked salsa verde, pictured in the molcajete below. Combine it with cooked shredded chicken to make a wet mix. No, […]
Votoria
Mar 24
Hola Pati. What’s your Easter dinner recipe…I’m looking for something good…thank you Toria☺️
Pati
Mar 28
Toria!! I was traveling and missed this before today. My apologies! We love to make the lamb from my first cookbook =)
Debbie
Mar 21
I just finished this recipe and my husband came into to kitchen saying that sure smells good. It did and tasted better. Thank you. This San Antonio girl loves Verde sauce.
Pati
Mar 22
This Mexico City one does too…
Caroline
Mar 19
I’m not sure why but I can’t seem to see the recipe.
Pati
Mar 20
Sorry Caroline, we redesigned the site and now we are having some tweaks to make. Will be back up soon!
Drew
Jan 21
I tried this recipe and mine did not come out looking like the picture mine is a lot light maybe I used to many tomatillas?
Pati
Jan 30
Maybe, or maybe your tomatillos were lighter in color. Watch that the tomatillos you use are firm and bright green, without wrinkles or discolored… or that may be a sign of them being too long in a refrigerated area…
Panela Cheese – I Cook Different
Jan 05
[…] of my favorite ways to use panela is to grill it and cover it with either salsa verde or […]
Santiago Lima
Dec 30
Hola Pati, I love your recipe, and for a wonderful variation I add about half a ripe avocado per cup of salsa and give it a quick go on the food processor until silky smooth. A little more salt to taste. Como de taqueria en Cuernavaca.
Pati
Dec 30
Yummy!
Sylvia
Dec 18
I just made your salsa verde to use to make chicken tamales. Omg, they are so delicious. I buy my masa already prepared ( I found a small mexican bakery that makes great masa, spreads like butter or should I say lard! Lol). I doubled the recipe and have a little leftover. I’m freezing it to make some enchiladas Suizas. Thank you for the recipe.
Pati
Dec 21
Yum!!! Thanks so much for trying my recipe!
Mariaelena
Dec 09
Loved the recipe so simply and delicious. I love watching your show and wish you were on everyday. Your recipes make my family very happy. Any recipes from Jalisco or Guanajuato?
Pati
Dec 09
Yes! My favorite Jalisco classic: http://patijinich.com/pati_2020/2014/01/red-pozole-with-traditional-garnishes/
Clarice
Nov 29
Hey Pati,
I just made your version of salsa verde. But for some reason it came out sweet. It’s not supposed to be sweet, right?
Thanks, Clarice
Pati
Dec 01
The tomatillos should be tangy, not that much sweet. When buying them at the store, don’t be afraid to peek under the husks to make sure they are firm and a deep green color. My other recommendation is to add more heat with the serrano chiles!
Pam
Nov 23
I left this comment in March 2014. That’s what I was referring to in the latest comment above. Thanks!
Hi Party,
I watch you all the time and love your show. I was wondering if you have a cooked salsa recipe using dried red peppers, jalapeno, tomatoes, green tomatoes, onions. My favorite salsa is at this little Mexican restaurant. They told me these are the ingredients to their salsa, but I tried duplicating it without success. Can you help?
Thanks!
Pam
Pam
Nov 23
Hi Patti,
Just wondering if you have been able to post a red cooked salsa recipe. I still haven’t found anything like the salsa at my favorite restaurant in Galveston, TX.
Thanks!
Mel B
Oct 18
I have made this Salsa Verde recipe many times. It is easy and turns out great every time. When I make it, I make multiple batches and freeze it in small batches. It freezes very well. My family loves salsa verde. We use it for everything. It is perfect for Nachos and Enchiladas.
Thank you Pati!
Pati
Oct 19
I’m so thrilled you like it!!! Thank you for trying the recipe!
mickey
Oct 18
Hi Pati,
My husband loves albonigas (meat ball soup) hope I spelled it right. I was wondering if you have a recipe for It? Thank you.
Pati
Oct 19
I do! Here it is: http://patijinich.com/pati_2020/2009/09/dreaming_of_julios_albondigas/
mickey
Oct 18
Thank you!
mickey
Oct 18
Hi Pati,
Love love love!!! your show. Your food looks so delicious! I was wondering instead of boiling and simmer. can you rost the tomatillos and chili’s or will that change the taste?
Pati
Oct 19
Thanks so much for tuning in! I prefer to boil and simmer, but you can roast them as well to add another layer of flavor!
Grace
Sep 11
This is an amazing recipe! My husband’s favorite meal is Chicken Enchiladas in Verde sauce! I have never attempted it until today. It turned out perfect! Can’t wait to surprise him with dinner tonight!
Pati
Sep 13
🙂
pam
Sep 05
Hi Pati,
I posted this in 2014. Can you post a cooked red salsa recipe similar? Thank so much!
I watch you all the time and love your show. I was wondering if you have a cooked salsa recipe using dried red peppers, jalapeno, tomatoes, green tomatoes, onions. My favorite salsa is at this little Mexican restaurant. They told me these are the ingredients to their salsa, but I tried duplicapamting it without success. Can you help?
Thanks! Pam
Nancy
Jun 01
Do you remove the seeds from the serrano peppers like with jalapeno?
Pati
Jun 01
Hi Nancy, Yes, you can remove the seeds from serranos, exact same way as you do with jalapeños, if you want less heat.
Jeanne Leal Hartlaub
May 24
Hola Pati,
We viewed your Cooking show for tamales with salsa verde & chicken. We always spread our masa on the
Corn husk. You scooped it and put an indentation in it for the chicken & sauce. Does the finished tamale have too much masa in places? Gracias Jeanne
Pati
May 26
Hola Jeanne, I haven’t had a problem with too much masa in places, but feel free to use whichever method works best for you. I hope you’ll try these!
Elaine calk
May 23
Enjoy your show on TV look forward to seeing more of them enjoying your receipts thank you
Pati
May 26
Thank you for watching, Elaine!
Cesar
Apr 02
Pati, si el chile serrano es muy enchiloso, puedo usar otro chile?
Pati
Apr 04
Claro, puedes usar jalapeño que tiende a ser menos picoso….
korin
Feb 19
Is it hot though
Pati
Feb 20
Hi Korin, You can let it cool to room temperature & even chill for a bit in the refrigerator if you don’t like it hot. I recommend serving at room temp.
Sharon Seaton
Jan 09
I made the Cooked Salsa Verde and used it as the base, together with chicken stock, for White Chicken Chili. It was fabulous! I also enjoyed the salsa as a dip with tortilla chips.
Pati
Jan 12
Yum! Sounds delicious!
sallie lopez
Dec 03
I have a question do you have a recipe birdie de chivo my husband was from jalisco and would like a recipe for that if you can help. I would love it a lot. Even from gto, nayrit. I don’t want to over whelm you. Thanks
Pati
Dec 10
Hola Sallie, Will try to post soon!
Margy
Aug 04
This recipe is very similar to one taught to me by a Mexican friend. She always uses a little Knorr caldo de pollo for seasoning. My tomatillo plants are very prolific, but this recipe freezes beautifully. I can usually make enough to have all winter and to give to friends. Delicious on almost everything.
Cathy
Aug 05
Thanks, Margy. I appreciate the tip about being able to freeze this!
Cathy
Jun 02
Love this recipe! I’ve made it 3 times. My only problem is that the last 2 batches had some bitterness. Does you have any idea where that could be coming from? I thought maybe I had some unripe tomatillos? Thanks for any help.
Cathy
Pati
Jun 02
Hi Cathy! So happy you are using this recipe!! It’s probably the batch of tomatillos. They should be firm with a shiny, deep green color (once you wash off their wax) and shouldn’t be wrinkled or squishy. Don’t be shy about peeking under their husks at the store. 😉
Joanne Peterson
Apr 02
Hi Pati,
I love your show. My father-in-law went hunting for Corsican Ram and gave us a lot of wild mutton. I thought of Mexican right away and went to your site for ideas and used the idea of carnitas. But, I braised it a lot longer and used olive oil because the meat is so lean. It is delicious! and I served it with salsa verde, and roasted the ingredients like your sister prefers as was demonstrated on the breakfast episode. The guide said it was not worth eating unless it was prepared correctly. Well, it was prepared correctly using your recipes.
Thank you so much!
Warmly,
Joanne
Pati
Apr 02
Sounds fabulous, Joanne!! So happy you liked the recipes and that they worked for the meats you had 🙂
Pamela
Mar 14
THANK YOU so much!
Pam
Mar 13
Hi Party,
I watch you all the time and love your show. I was wondering if you have a cooked salsa recipe using dried red peppers, jalapeno, tomatoes, green tomatoes, onions. My favorite salsa is at this little Mexican restaurant. They told me these are the ingredients to their salsa, but I tried duplicating it without success. Can you help?
Thanks!
Pati
Mar 13
Yes! Of course! Don’t have it on my blog but will try to add it soon…
Connie Gonzales
Jan 25
Hi Pati, I have made this salsa for many years and have enjoyed it. Sometimes when I make crispy tacos I add avocado to this salsa and I get a delicious salsa that goes good with antojitos such as nachos, tacos, and the such. Thank you for the wonderful recipes that you share with us, your audience, because in doing so we are able to preserve our culture and heritage.
Pati
Jan 26
Con mucho gusto, Connie!
John Liptak
Jan 25
Just a thought about the darkening of the salsa when canning. Maybe a table spoon of vinegar would lessen that darkening.
Lynda
Jan 20
Hola Pati;
I was just reading comments and posts on this site. I was wondering about the Salsa Verde if it can be canned (as in preserved through processing like pressure cooking)?
We have a garden every year. Once we planted some Tomatillos and they come up every year after. So last year we had an over abundance of them. I tried making the salsa and canning it but it turned a very dark color. Can you help me with this? What am I doing wrong? Is it the high pressure that is causing it to discolor? Also I love your show. When my Husband and I watch you make something delicious we go to your site and print off the recipes so we can make them. Thanks so much for all your help.
Lynda
Pati
Jan 25
Hola Lynda, Yes! You can can salsa verde. I am wondering about the darkening of the salsa, did it taste the same?
Thanks for watching the show and nothing makes me happier than my recipes being used and enjoyed!
Josh Maisel
Sep 21
Pati,
Do you ever can you salsa verde, or do you make it fresh all year?
Thanks,
Josh
Pati
Sep 26
Hola Josh, I usually make it fresh all year. However, you can try canning it…just follow the formal canning process, or the instructions on your canner (if you have one).
John Liptak
Jun 16
Hi Pati,
Can Salsa Verde be successfully canned as tomato sauce? I live in the Chicago area and I imagine tomatillos are better and more readily available during the summer months.
John Liptak
Pati
Jun 16
Yes it can!
DaveHaleUSA
May 26
Pati,
Thank you for sharing such a great tasty recipe. This is the first time I have cooked with Tomatillo’s, but not the last.
For anyone else reading this, try this, you will love it!
Dave
Pati
May 27
Cooked Green Salsa is my go to salsa, for sure.
Bryan Rawlinson
May 03
Hola Patti,
I Went looking for a good salsa verde recipe and this one looks great. I love Patti’s Mexican Kitchen on PBS it provides lots of inspiration for my own kitchen. Jicama slaw for fish tacos is next… Thanks for the inspiration 🙂
Pati
May 03
Thank you so much, Bryan! Let me know how these recipes work for you.
Tina McLean
Jan 25
I made this and now know what I have been missing!! I walk by the jars in the market and laugh. I don’t like cilantro so used parsley…. YUM
Pati
Jan 27
YUM!!! You can also try it with fresh tarragon or chives…
Required helen
Jan 05
do you have a authintic mexico like santigo restraunt salsa and a red enchalada sauce im going to try your tv show cake flan
Pati Jinich
Jan 08
Hola Helen, Try my enchiladas in red sauce recipe: http://patijinich.com/pati_2020/2012/08/enchiladas_in_red_tomato_sauce/. I will try to post a Santigo Salsa recipe soon!
Quinn Wilshire
Dec 18
very good!
Kelly Vogt
Oct 31
Pati,
I am so happy that I found this site! I have been wondering what to do with my tomatillos and this weekend I may try the salsa verde (but I am really looking forward to the pozole verde). Anyway, my question is this…can I freeze the salsa verde freeze? Or maybe can/jar it?
Thank you!
David Armstrong
Sep 11
A friend gave me your website and I’m glad she did. I planted 5 Tomatillo plants this year and they have grown much lager than advertised. I have tomatillos coming out of my ears. Thank goodness for your recipes. I will be trying your jam and Salsa Verde recipe’s this weekend.
Pati Jinich
Sep 12
Your comment made me laugh, David! Yes, indeed, tomatillos are the productive sort… which is heavenly in my view. I hope you enjoy the salsa as much as the jam.
Required
Aug 11
I love your blog! My family is from Guadalajara so I’ve inherited the delicious culinary cuisine from that region. But I love that your blog introduces me to other amazing recipes. For example, I had never heard of anyone cooking their salsa verde. But the results are delicious! Be assured that I will be calling my mom today to discuss your salsa verde recipe. You may have just added to our family’s repertoire.
Pati Jinich
Aug 12
Thank you so much for your comment! I am so happy that you enjoyed the Cooked Salsa Verde and honored for the recipe to be added to your family favorites :).
Wendy
Jul 26
Hi Pati,
I recently saw a show on which you made raw salsa verde. Can you post that recipe? It looked easy but I cannot remember it. I love your show.
Thank you,
Wendy
Pati Jinich
Aug 12
Hola Wendy, Here is the Salsa Verde recipe you are referring to http://patijinich.com/pati_2020/2011/04/salsa-verde-with-avocado-and-cheese.html. Enjoy!
John
Oct 04
Hola Pati
I had a queston about your Cooked Salsa Verde: Why you use 2 T of oil? Yes, I know that the oil give anything more of a sheen. But in these days of trying to use less fat in our diets. Is the oil optional? Gracias, John
Pati Jinich
Oct 06
Hola John, Thank you for your question. The oil seasons the sauce and adds to the overall flavor. Actually, safflower oil is “good” fat and very healthy. It is sourced from a plant and not manipulated into hydrogenated bad fats like other commonly used oils. So, if you want to keep the oil in the recipe it will be still be healthy. If you do not want to use any oil, it can be optional. The salsa may just taste a little different than the original recipe. I hope this helps! 🙂
Ginny
Sep 15
Hi, I just made this recipe today and it is delicious! Now I look forward to your cookbook! Thanks.
Katey
Jul 20
Hola, Martha,
The secret I have found to ensuring that your salsa verde does not become bitter is to prevent the tomatillo seeds from being broken or blended. If you use a blender, just give it a quick whirl but don’t blend it to death.
Maybe Pati can comment? Gracias para tu blog, Pati! Me gusta 😉
Pati Jinich
Jul 20
Hi Katey, Hi Martha, I’ve found that it mostly depends on the tomatillos themselves. If they are ripe, shinny, green they are deliciously tart but not bitter. If you have tomatillos that are on the yellow side, are old, over ripe, wrinkled… salsa will be bitter ; )
Martha
Jun 30
I was in a mexican restaurant that served “hot sauce” with the meal. This came in a small jar. I have been trying to make my own. I am using roasted poblanos, tomatos, onion, garlic and peppers…all blended in a food processor. It is thicker than the sauce at the restaurant. Otherwise quite good! Any suggestions?
Pati Jinich
Jul 01
Hola Martha, you know there are so many salsas you can’t really go wrong! Here is a link to my recipe for Salsa Verde: http://patijinich.com/pati_2020/2009/04/cooked-salsa-verde.html
Enjoy!
Alicia
Jun 27
I’m wondering why it is that tomatillos alway result in a bitter salsa. Could it be because I”m over cooking them? Thank you
Pati Jinich
Jun 29
Hi Alicia, when you buy tomatillos they should be firm with a shiny, deep green color (once you wash off their wax). And they should give you salsa a tangy flavor, without being bitter! I don’t believe you are overcooking them, it may have just been that batch of tomatillos.
Mary L. Mariano
Apr 30
I am so glad that I have found you on TV. Thank you for the green salsa receipe. I tried it, and it came out so delicious. I made the salsa with pork chops (chopped in small pieces) and my husband loved it. Great and easy receipe!
Pati, can you give me some receipes from the state of Zacatecas. Mainly from a little town called Juchipila. I am interested because that is where my mother and father were born and raised. I am sorry to say that I never learned to cook like my mother, and now she is gone and I will never have a chance to learn. Can you help me?
Mary
Pati Jinich
May 13
Hey Mary,
I’m so glad you found me too! Of course I’ll give you recipes from Zacatecas! My family and I were just there, and I just love the food from there too. And I will try to post some recipes from there, meanwhile, you can look for recipes in Los Sabores de la Tierra. It’s a book in Spanish that focuses on the food from Zacatecas- I hope you enjoy it. I really fell in love with that place, its people, and most of all, its food!
Waverly
Oct 31
I am so happy to have stumbled upon your blog. I have been relentlessly searching the internet for the kind of salsa verde that I have grown up with here in Texas. Your recipe is exactly what I have been looking for.
I am also enjoying your other entries. Thank you!
Pati Jinich
Oct 31
So glad Waverly. It is my pleasure!! Let me know if there is anything specific you are looking for and I will try to post about it…
Anonymous
Jul 15
Hi Patti i absolutely love your show and your recipes are amazing. I just had a question about this green salsa recipe, i ate one in mexico that was like this but a bit creamy in texture, do you know or do you make one that is creamy that you can also serve with tortillas, or chips? I wasnt sure if it was just adding guacamole, or crema?
Pati Jinich
Jul 19
Yes! You might be talking about the avocado crema here: http://patijinich.com/pati_2020/avocado-crema/ and if you mix it with your salsa verde you will get the creamy texture you are looking for. Enjoy!