Tomatillo Salsa Verde

This is a quick Mexican salsa recipe that can be made for a party dip, or used as a sauce for chilaquiles, enchiladas, tacos, and more.

Total Time

30min

0.0

0 Ratings

Author: Fine Foods Blog

Servings:

Ingredients

•

1 lb

Tomatillos

•

Serrano Chili , de-stemmed

or Jalapeño

•

6 sprigs

Fresh Cilantro

•

1 clove

Garlic , peeled, roughly chopped

•

Small Yellow Onion , chopped

•

1 tsp

Vegetable Oil

•

2 cups

Chicken Stock

or Vegetable Stock

Cooking Instructions

Remove husks and stems from Tomatillos (1 lb) . Run them under warm water to remove the sticky residue. In a large pot, boil the tomatillos and Serrano Chili (1) in salted water for about 10-15 minutes until tender and cooked through.

Place tomatillos, chiles, Yellow Onion (1) , Garlic (1 clove) , and Fresh Cilantro (6 sprigs) in a food processor. Blend until smooth, but retaining a little texture. Not liquified.

Heat the Vegetable Oil (1 tsp) in a large skillet over medium-high heat. When it’s hot enough to make a drop of the salsa mixture sizzle, add all of it to the pan at once and stir frequently for about 4 – 5 minutes until the sauce thickens and darkens.

Add the Chicken Stock (2 cups) and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon. Season with salt to taste.

Author's Notes

If you don’t want to spend time cooking the tomatillos, you can shorten the recipe by about 10 minutes and use canned tomatillos instead. Your chiles will be raw when you add them to the food processor, which will make them a little spicier than if you had cooked or boiled them with the tomatillos, so just be aware of that and adjust accordingly.

Nutrition Per Serving

CALORIES

FAT

1.2 g

PROTEIN

1.5 g

CARBS

4.8 g