Piquín Salsa Verde


Piquin Salsa Verde

Piquin Salsa Verde

Salsa Verde con Piquín

Recipe Yield

2 1/2 cups approximately

Cooking time

10 minutes

Rate this recipe

3.80 from 5 votes


  • pounds tomatillos husks removed, rinsed
  • 2 garlic cloves unpeeled
  • ¼ white onion
  • 1 to 2 serrano chiles stemmed
  • 1 to 2 teaspoons dried piquín chiles
  • 1 cup coarsely chopped cilantro leaves and upper part of stems
  • 1 teaspoon kosher or coarse sea salt

To Prepare

  • Place the tomatillos, garlic, onion, and serranos on a small baking sheet. Place under the broiler and char or roast for about 10 minutes, flipping as needed in between, until charred on the outsides and completely softened. Remove from the oven.
  • Alternatively, you can char or roast on a preheated comal set over medium-low heat or directly on the grill.
  • Once cool enough to handle, peel the garlic cloves. Place tomatillos, peeled garlic, onion, and serranos along with piquín chiles, cilantro, and salt into a blender and puree to your desired consistency (I like it to still be able to see the tomatillo seeds).

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11comments inPiquin Salsa Verde

  1. Martha

    Dec 30

    Mmm…my kind of salsa. Yes, thank you. Will make this

    1. Pati Jinich

      Jan 14

      Let me know how you liked it Martha 😉

  2. Marietta

    Aug 07

    I have made this salsa last summer after visiting a farmers market. My husband said it was his favorite salsa ever!
    Also, could I add a roasted poblano to it? Or would it change its original flavor too much? It would still keep it green 🙂

    1. Pati Jinich

      Sep 04

      You could add some roasted poblanos Marietta, it will make a different salsa, but poblanos are always yummy, right?

  3. Ana

    Dec 02

    Why do green tomatoes have a bitter taste sometimes. What can I do to fix that? Thanks

    1. Pati Jinich

      Jan 02

      Tomatillos are supposed to be tart, not bitter. Maybe they were not fresh enough 🙁

      1. Sandy Augustine

        Mar 25

        Ana may be using green tomatoes instead of tomatillos – big difference

      2. Catherine Hogan

        Jan 24

        I made salsa out of the last of the season tomatillos in my garden. I stripped the bush and included a great many that were very small (like a cherry)and not filling out the husk. The sauce was too bitter to eat. I learned online that the small ones with loose husks contain a mild toxin and will make you sick if you eat much of it. I think it’s the same toxin found on potatoes that have a green color under the skin. So be sure to pick out nice big tomatillos with tight fitting husks. (And be sure to peel off all the green on those potatoes.)

        1. Pati Jinich

          Jan 27

          Great suggestion Catherine, thanks so much for sharing!

  4. Barbara

    Nov 15

    This is delicious! I ordered some piquin chiles online to make this, I have a bumper crop of tomatillos to use up. This is great as is on chips, and I’m planning to try it on the tacos rojas tonight….been busy so I figured I’d make that in stages. The piquin chiles are really good, this is a simple salsa to make and it’s awesome.

    1. Pati Jinich

      Dec 11

      So glad you liked it Barbara! Make the red tacos, you are going to love them!

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