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Salsa Verde con Chiles Mixtos

2 cups
Mixed Chile Salsa Verde

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.