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Smooth Salsa Verde Recipe

Smooth Salsa Verde
Difficulty: Easy | Total Time: 20 mins | Active Time: | Makes: About 2 cups

This easy tomatillo salsa has a pleasant kick of heat. Try spooning it on Tequila Shrimp and Asadero Quesadillas or Carne Asada.

Game plan: If you prefer a more mild salsa, seed and devein the chiles first.

This recipe was featured as part of our Tamales for the Holidays project.

INGREDIENTS
  • 1 pound tomatillos, papery skins removed
  • 3 serrano chiles, stems removed and coarsely chopped
  • 2 medium garlic cloves, coarsely chopped
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon kosher salt
INSTRUCTIONS
  1. Place tomatillos in a medium saucepan, cover with cold water, and bring to a simmer over medium heat. Cook until tomatillos just give way when pierced with a knife but aren’t falling apart, about 10 minutes. Drain well.
  2. Place tomatillos and remaining ingredients in a blender and blend until almost smooth (do not overblend or the salsa will be thin and watery). You may need to stop the blender and smash down the tomatillos with a rubber spatula to get the blades moving.
  3. Place the salsa in a container with a tightfitting lid and chill in the refrigerator for at least 1 hour before serving. The salsa will keep in the refrigerator for up to 3 days.
    Write a review | 8 Reviews
  • Smooth Salsa Verde Recipe
    5

    I'm pretty amazed that something so simple can be so good!! I made this to go with the chiles rellenos recipe and it was great. It was runny, but not to the point of being watery. I was lucky enough to be able to make this entirely from home-grown ingredients. Tomatillos can be hard to find but they grow like weeds (FYI, in case you are a big tomatillo fan you should totally just grow them).

  • Smooth Salsa Verde Recipe
    5

    This has become one of my go-to recipes for parties, etc. It's very easy and everybody loves it. I usually try to make it a day ahead of time or at least several hours beforehand. Like any other salsa, it's best when you get your veggies from the farmers market, but unlike tomato-based salsas, this still tastes good when you're using not-so-great produce.

  • I just love green chile salsa.

  • jacobp, do you boil and then grill or omit the boiling altogether? Thanks!

  • I am new to Chow, and I think you all are so awesome and I am looking forward to cooking up some really good dishes with my Hatch Green Chile from New Mexico, Thank You.

  • This is the perfect salsa verde recipe for my taste, really glad to find it. Boiling the tomatillos without letting them burst, keeps all that wonderful tart flavor.

  • I made this twice and both times were great. I threw in a quarter of a chopped green bell pepper after blending as I like my salsas more chunky.

  • I love a good salsa verde and this sounds great. The only thing I do differently is char the tomatillos and chiles on my grill. Gives it a great smoky flavor.

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