Piquín Salsa Verde
Salsa Verde con Piquin
Recipe Yield
2 1/2 cups approximately
Cooking time
10 minutes
Rate this recipe
Ingredients
- 1½ 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).
Comments
4comments inPiquín Salsa Verde
Ana
Dec 02
Why do green tomatoes have a bitter taste sometimes. What can I do to fix that? Thanks
Pati Jinich
Jan 02
Tomatillos are supposed to be tart, not bitter. Maybe they were not fresh enough 🙁
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.
Pati Jinich
Dec 11
So glad you liked it Barbara! Make the red tacos, you are going to love them!