Salsa de Tomate Verde (Tomatillo Salsa)
- 3 serrano chile peppers
- 2 cups water
- 1 pound fresh tomatillos, husks removed
- 1 teaspoon minced garlic
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped onion
- 1 teaspoon sea salt
- Place chiles and 2 cups water in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add tomatillos; cover and simmer 5 minutes. Remove chiles and tomatillos from water; cool. Reserve water.
- Process cooled chiles and tomatillos in a blender 30 seconds or until smooth, stopping twice to scrape down sides. Pour sauce into a bowl; add remaining ingredients. Stir with a wire whisk.
- Note: For a thinner sauce, add some of the reserved cooking water. Recipe courtesy of Chef Christine Keff, Fandango, Seattle, Washington.
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Salsa de Tomate Verde (Tomatillo Salsa) Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- CUISINE: American, California, Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Blender
- OCCASION: Cinco de Mayo, July 4th, Labor Day
- PUBLICATION: Coastal Living
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