Cooked Salsa Verde: Basic Recipe

Name: Cooked Salsa Verde
Prep time: 5 min
Cook time: 20 min
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

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:

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

154comments inCooked Salsa Verde: Basic Recipe

Denise

Dec 13

Simple fast and fabulous

1. 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!!

1. 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.

1. 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!!

1. 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!

1. 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?

1. 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

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: 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.

1. 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!

1. Pati Jinich
  
  Jun 21
  
  Thank you Genella 😉
  
ccms22

Apr 29

Love it! So delicious! Pati, thank you!

1. 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.

1. 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

1. 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

1. 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?

1. 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?

1. 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 !

1. 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?

1. 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?

1. 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 ??

1. 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

1. 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.

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!
  
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.
  
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. 💙
  
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.
      
Ian

Jun 07

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

Gracias linda

1. 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!.

1. 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

1. 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.

1. 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!

1. 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☺️

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 =)
  
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…
  
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!
  
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…
  
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.

1. 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.

1. 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?

1. 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

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!
  
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!

1. 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.

1. 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?

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!
  
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
  
  🙂
  
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?

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.
  
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!
  
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!
  
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….
  
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.
  
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!
  
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!
  
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!
  
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. 😉
  
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 🙂
  
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!

1. 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.

1. 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

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!
  
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).
  
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!
  
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.
  
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.
  
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…
  
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_2020/2012/08/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.

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.
  
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 :).
  
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_2020/2011/04/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

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! 🙂
  
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 😉

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 ; )
  
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_2020/2009/04/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

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.
  
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!
  
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: 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!

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