Piquín Salsa Verde


Piquín Salsa Verde

Piquín Salsa Verde

Salsa Verde con Piquin

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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7comments inPiquín Salsa Verde

  1. 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?

  2. 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

  3. 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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