RECIPE
7 INGREDIENTS4 STEPS30MIN

Tomatillo Salsa Verde

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Fine Foods Blog
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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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
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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Author's Notes

If you don’t want to spend time cooking the tomatillos, you can shorten the recipe by about 10 minutes and used 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 boiled them with the tomatillos, so just be aware of that and adjust accordingly.

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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