RECIPE
7 INGREDIENTS4 STEPS30MIN

Tomatillo Salsa Verde

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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.

30MIN

Total Cooking Time

7

Ingredients
Fine Foods Blog
Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1
Serrano Chili , de-stemmed
or more if desired
Jalapeño
1 clove
Garlic , peeled, roughly chopped
1
Small Yellow Onion , chopped
1 tsp
Vegetable Oil
2 cups
Chicken Stock
Vegetable Stock
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Directions

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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

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