Salsa Verde recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Ingredients
- 2 pounds green tomatillos, husks removed and rinsed
- 2 cloves garlic
- 2 serrano or jalapeño chiles, or more to taste
- 1 cup cilantro, leaves and upper stems
- 1/4 cup roughly chopped white onion
- 1 teaspoon kosher or coarse sea salt, or to taste
- 2 tablespoons safflower or corn oil
To Prepare
- Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.
- Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a 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.
- In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.
- Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.
I am learning to cook since I retired, and I am a fan of the Mexican cuisine. This recipe is great. I made this twice and the second time I added an Ancho chile to it. It was fantastic also.
Thank You Pati.
So glad you liked this recipe Iven and that you gave it your own twist with the Anchos, bravo!
Thank you, Pati, I love this recipe!! Perfect balance of ingredients! All of your recipes, your show, your cookbooks…I am a lifelong fan!!
One question…is there an easy way to tell how hot one serrano pepper is from the next? I made a salsa one time and added half a serrano, and it tasted too spicy. After it sat for an hour, there was barely any spiciness!
Hi Stephanie, glad you like this salsa! Is hard to tell the spiciness in Serranos just by looking at them, but I know once you start slicing them, the smell will be your best friend 😉
Love this recipe, thank you Pati..
Thank YOU Gregorio.
Dear Pati’s I’m having to make Green salsa for 100 people how much tomatillo do I need please help
Oh it depends how much salsa the 100 people will use…but I would recommend to make at least 5x the recipe. So you would need 10 lbs of tomatillos.
I love this recipe!!’n best ever… I added sautéed pork chunks and simmered 2 hours.AMAZING
Yum!
I made this Sasa frist for my family and it was a hit. Then i made it for back yard all cuisine party it was the talk of the party. I did it with jalapeno and I never did which Serrano peppers OMG thanks so much Pati for the recipe.keep them coming.
I’m happy to hear that it was the talk of the party, Margaret!
Definitely the Best salsa Verde I’ve tasted. I had to make it with Serrano peppers, since I’m allergic to jalapeños.
So happy to hear it is the best you’ve tasted, Diane!
I love green salsa and this recipe is easy and awesome! Thanks Pati!!!
Thank you, Martha!
Hola Pati!
The tomatillos always break on me. Is this truly an issue?
Would not letting reach a boiling point so they don’t actually improve the end result?
Thank you for your time,
Michael Dale
Don’t worry too much if the tomatillos break, Michael…but next time cook them for a little less time.
I made this salsa Verde today to go on our carne asada street tacos! It was awesome! So much better than the jarred stuff I usually buy!! Thank you, Pati, for helping me to conquer my fear of daughter’s new Ninja blender! Lol We both enjoy watching your show!! You’re awesome!!
I’m so glad you aren’t afraid of the blender anymore, Janice! I hope you are loving your blender as much as I love mine.
I made this recipe and it was fantastic! Thank you for sharing this recipe
Thank YOU Sadie!
How well does the finished product freeze. Does the tamal casserole freeze well?
The casserole freezes beautifully! https://patijinich.com/recipe/make_it_freeze_it_take_it_the_mexican_casserole/
I started making this salsa and follow the direction exactly. It comes out amazing. Before this all my salsas were a fail :(. Especially the green one. I never got the ingredient quantity right. I’m going to try your other salsa recipes!
Thanks!
So excited to hear, Maria!
In my house, I get made fun of because after I make the salsa verde, I ladle the cooking liquid into a mug, add a dash of salt and pepper, and enjoy. I’m essentially drinking vegetable broth, but the tomatillos give it a mild tartness, and maybe I’m getting a little vitamin C as well. Anyway, I like it, so as long as I make tomatillo salsa, I’ll keep doing it.
HAHA!!! Amazing! Yes, I am often guilty of drinking the sauce before I am even finished!
This “salsa verde” recipe calls for boiling the tomatillo and chili. Don’t you think that it would have better color and flavor charring them on a comal?