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Tomatillo Salsa Verde

7 INGREDIENTS • 4 STEPS • 30MINS

Tomatillo Salsa Verde

Recipe
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.
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
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.
30MINS
Total Time
$0.33
Cost Per Serving
Ingredients
Servings
12
us / metric
Tomatillo
1 lb
Tomatillo
Serrano Chili
1
Serrano Chili, de-stemmed
or more if desired
or Jalapeño
Fresh Cilantro
6 sprigs
Fresh Cilantro
Garlic
1 clove
Garlic, peeled, roughly chopped
Yellow Onion
1
Small Yellow Onion, chopped
Vegetable Oil
1 tsp
Vegetable Oil
Chicken Stock
2 cups
Chicken Stock
or Vegetable Stock
Nutrition Per Serving
VIEW ALL
Calories
35
Fat
1.2 g
Protein
1.5 g
Carbs
4.8 g
Add to plan
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Tomatillo Salsa Verde
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

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.
Cooking InstructionsHide images
step 1
Remove husks and stems from Tomatillo (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 1 Remove husks and stems from Tomatillo (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 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 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.
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.
Tags
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Appetizers
Dairy-Free
Lunch
Chicken
Snack
Cinco de Mayo
Shellfish-Free
Dinner
Game Day
Sauces & Dressings
Mexican
Vegetables
Spreads & Dips
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