Salsa Verde con Chiles Mixtos
Mixed Chile Salsa Verde
Recipe Yield
2 cups
Cooking time
10 minutes
Rate this recipe
Ingredients
- 2 pounds tomatillos husked and rinsed
- 2 garlic cloves peeled
- 1 jalapeño
- 1 serrano chile
- 2 chipotles in adobo sauce
- 1 to 2 chiles de árbol stemmed
- 1 packed cup cilantro leaves and upper part of stems
- Slice of a white onion about 1 ounce
- 1 teaspoon kosher salt
To Prepare
- Cover the tomatillos, garlic, jalapeño, and serrano with water in a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, until the tomatillos change from a bright to pale green and are cooked through and soft, but are not coming apart.
- Transfer the tomatillos, garlic, jalapeño, and serrano to a blender, along with ½ cup of their cooking liquid, the chipotles in adobo, and chiles de árbol (you may want to add only one chile de árbol at first) and pulse until coarsely pureed.
- Add the cilantro, onion, and salt, and process again until more smooth, but you can still see the tomatillo seeds. Taste for salt and heat, and adjust as needed.
Comments
4comments inSalsa Verde con Chiles Mixtos
Laurie Mauro
Oct 22
Delicious but too hot. What can I add to cool it down! Thanks!
Pati Jinich
Oct 27
Cut the amount of chiles in half Laurie 🙂
Terri
Oct 16
I love your recipes Pati. These recipes are going to be a great addition to my eating experiences. I have been wanting to increase my Latino/Mexican cuisine so I can make a more memorable holiday season. Thank you so much! God bless you and your family!!!
Pati Jinich
Oct 26
Same to you and yours Terri 😉