Salsa de Tomate Verde (Tomatillo Salsa)

Salsa de Tomate Verde (Tomatillo Salsa)

This recipe goes with Fandango Fish Tacos

Coastal Living JULY 2002

  • Yield: 2 cups


  • 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