cooked salsa verde

Cooked Salsa Verde: Basic Recipe

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 though…. here it goes:

Cooked Salsa Verde

Salsa Verde Cocida

Recipe Yield

2 cups

Cooking time

25 minutes

Rate this recipe

5 from 5 votes

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

145comments inCooked Salsa Verde: Basic Recipe

  1. Jorge

    Dec 19

    Can I instead char the tomatillos and chiles? Would it make a difference?

    1. Pati Jinich

      Dec 21

      Please go ahead, it will give your salsa another layer of smoky flavor, yum!

  2. DERRICK

    Oct 26

    Can I substitute the tomatillos for normal tomatoes I don’t think I can get tomatillos anywhere in my region

    1. 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: https://patijinich.com/pati_2020/pati_2020/sonoran-roasted-salsa/ and https://patijinich.com/pati_2020/pati_2020/colorado-chile-salsa/

  3. 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.

    1. Pati Jinich

      Oct 04

      Hey Josh, the only thing I can think of is that the tomatillos were a bit old. Good luck 😉

  4. Genella

    Jun 21

    Easy and delicious!

    1. Pati Jinich

      Jun 21

      Thank you Genella 😉

  5. ccms22

    Apr 29

    Love it! So delicious! Pati, thank you!

    1. Pati Jinich

      May 11

      Love that you like it, thanks to you!

  6. 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.

    1. Pati Jinich

      Apr 06

      Thanks Brent! Greetings all the way to Indiana, thanks for tuning in 😉

  7. 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

    1. Pati Jinich

      Sep 30

      I’m glad you made the recipe your own, Cathy!

  8. 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

    1. Pati Jinich

      Oct 10

      Oh I’m glad you made the jam…and the salsa with poblanos, Joseph.

  9. 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?

    1. Pati Jinich

      Jun 07

      It won’t have any adverse effects…you can double cook the salsa if you like, Steve.

  10. 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?

    1. Pati Jinich

      May 16

      Oh yes the salsa will freeze great! Have fun using up your crop of tomatillos, Julie.

  11. 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 !

    1. Pati Jinich

      Apr 12

      So glad it was perfect for you guys, Meintel.

  12. Lucy

    Dec 02

    HI Pati: to me the best are the pork tamales, do you have a recipe for pork tamales?

    1. Pati

      Dec 02

      Here you go Lucy, https://patijinich.com/pati_2020/pati_2020/recipe/tamales-coloraditos/ And you can always substitute or add pork to the other tamal recipes.

  13. Lucy

    Dec 02

    HI Pati: love your recipes, can this recipie can be used to make green Chile con carne?

  14. Charlotte

    Sep 29

    I can’t get tomatillos where I live. Can I substitute green tomatoes for the Cooked Salsa Verde Basic Recipe ??

    1. Pati

      Oct 30

      Oh green tomatoes and tomatillos have very different flavors. Here’s some more information on tomatillos, Charlotte: https://patijinich.com/pati_2020/pati_2020/tomatillos1/ Here are some other recipes you might like: https://patijinich.com/pati_2020/pati_2020/recipe/salsa-roja/ https://patijinich.com/pati_2020/pati_2020/recipe/guajillo-chile-salsa/

  15. 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

    1. Pati

      Oct 02

      Oh thank you for sharing!

  16. 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.

    1. 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!

  17. 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

    1. Pati

      Apr 23

      Oh thank you so much Verna! I’m so happy to hear you enjoy the recipes and show.

  18. 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.

    1. 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. 💙

  19. 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.

    1. Pati

      Aug 10

      Thank you for tuning in Margo! You can follow same process as with your red tomato salsa…

      1. 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?

        1. Pati

          Aug 25

          Hi Rebecca, you can follow whichever canning process you use normally.

  20. Ian

    Jun 07

    ¡Pati!
    Yo tengo in crush on your voice AND your recipes.

    Gracias linda

    1. Pati

      Jun 08

      jajaja gracias!

  21. 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!.

    1. Pati

      Jun 01

      That’s fantastic! Thank you for sharing Tammy.

  22. Anne

    May 31

    This is the most delicious recipe. I could drink it from the blender! Haha

    1. Pati

      Jun 01

      Hahaha!

  23. 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.

    1. Pati

      May 08

      You can store it covered for a few weeks, but make sure to stir it before each use.

  24. 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!

    1. Pati

      Mar 02

      Bill thank you for tuning in! I hope your whole family enjoys the recipes.

  25. 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, […]

  26. Votoria

    Mar 24

    Hola Pati. What’s your Easter dinner recipe…I’m looking for something good…thank you Toria☺️

    1. Pati

      Mar 28

      Toria!! I was traveling and missed this before today. My apologies! We love to make the lamb from my first cookbook =)

  27. 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.

    1. Pati

      Mar 22

      This Mexico City one does too…

  28. Caroline

    Mar 19

    I’m not sure why but I can’t seem to see the recipe.

    1. Pati

      Mar 20

      Sorry Caroline, we redesigned the site and now we are having some tweaks to make. Will be back up soon!

  29. 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?

    1. 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…

  30. 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 […]

  31. 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.

    1. Pati

      Dec 30

      Yummy!

  32. 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.

    1. Pati

      Dec 21

      Yum!!! Thanks so much for trying my recipe!

  33. 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?

  34. 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

    1. 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!

  35. 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

  36. 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!

  37. 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!

    1. Pati

      Oct 19

      I’m so thrilled you like it!!! Thank you for trying the recipe!

  38. 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.

  39. mickey

    Oct 18

    Thank you!

  40. 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?

    1. 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!

  41. 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!

    1. Pati

      Sep 13

      🙂

  42. 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

  43. Nancy

    Jun 01

    Do you remove the seeds from the serrano peppers like with jalapeno?

    1. 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.

  44. 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

    1. 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!

  45. Elaine calk

    May 23

    Enjoy your show on TV look forward to seeing more of them enjoying your receipts thank you

    1. Pati

      May 26

      Thank you for watching, Elaine!

  46. Cesar

    Apr 02

    Pati, si el chile serrano es muy enchiloso, puedo usar otro chile?

    1. Pati

      Apr 04

      Claro, puedes usar jalapeño que tiende a ser menos picoso….

  47. korin

    Feb 19

    Is it hot though

    1. 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.

  48. 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.

    1. Pati

      Jan 12

      Yum! Sounds delicious!

  49. 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

    1. Pati

      Dec 10

      Hola Sallie, Will try to post soon!

  50. 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.

    1. Cathy

      Aug 05

      Thanks, Margy. I appreciate the tip about being able to freeze this!

  51. 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

    1. 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. 😉

  52. 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

    1. Pati

      Apr 02

      Sounds fabulous, Joanne!! So happy you liked the recipes and that they worked for the meats you had 🙂

  53. Pamela

    Mar 14

    THANK YOU so much!

  54. 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!

    1. Pati

      Mar 13

      Yes! Of course! Don’t have it on my blog but will try to add it soon…

  55. 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.

    1. Pati

      Jan 26

      Con mucho gusto, Connie!

  56. 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.

  57. 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

    1. 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!

  58. Josh Maisel

    Sep 21

    Pati,

    Do you ever can you salsa verde, or do you make it fresh all year?

    Thanks,

    Josh

    1. 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).

  59. 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

    1. Pati

      Jun 16

      Yes it can!

  60. 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

    1. Pati

      May 27

      Cooked Green Salsa is my go to salsa, for sure.

  61. 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 🙂

    1. Pati

      May 03

      Thank you so much, Bryan! Let me know how these recipes work for you.

  62. 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

    1. Pati

      Jan 27

      YUM!!! You can also try it with fresh tarragon or chives…

  63. 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

    1. Pati Jinich

      Jan 08

      Hola Helen, Try my enchiladas in red sauce recipe: http://patijinich.com/pati_2020/pati_2020/2012/08/enchiladas_in_red_tomato_sauce/. I will try to post a Santigo Salsa recipe soon!

  64. Quinn Wilshire

    Dec 18

    very good!

  65. 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!

  66. 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.

    1. 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.

  67. 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.

    1. 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 :).

  68. 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

    1. Pati Jinich

      Aug 12

      Hola Wendy, Here is the Salsa Verde recipe you are referring to http://patijinich.com/pati_2020/pati_2020/2011/04/salsa-verde-with-avocado-and-cheese.html. Enjoy!

  69. 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

    1. 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! 🙂

  70. Ginny

    Sep 15

    Hi, I just made this recipe today and it is delicious! Now I look forward to your cookbook! Thanks.

  71. 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 😉

    1. 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 ; )

  72. 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?

    1. 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/pati_2020/2009/04/cooked-salsa-verde.html
      Enjoy!

  73. 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

    1. 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.

  74. 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

    1. 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!

  75. 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!

    1. 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…

      1. 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?

        1. Pati Jinich

          Jul 19

          Yes! You might be talking about the avocado crema here: https://patijinich.com/pati_2020/pati_2020/avocado-crema/ and if you mix it with your salsa verde you will get the creamy texture you are looking for. Enjoy!

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