As a Spanish speaking missionary in California, having Salsa Verde at the majority of my meals became the norm. I was lucky enough to spend a lot of time with people from Mexico. We had it with eggs, beans, burritos, carne asada, you name it, we ate this delicious sauce on it. Nearing the end of the mission I realized how much I loved this and missed Salsa Verde if it was not on the table for our meals. I decided needed to learn how to make it for when I got home. We made friends with a sweet lady named Luz and she happened to be making this sauce one day when we stopped by and she kindly shared her recipe with me. It is super simple and adds some great flavor and heat to really any meal.
This sauce is super simple and very quick! We love having it for Navajo Tacos or Carne Asada. It takes just minutes and lasts in the refrigerator for a few weeks, perfect for me when I want to space out the Mexican food I serve my family!
You will want to decide how hot you want your salsa before you begin. My husband and I can handle some heat, so I usually do about 6 Serrano peppers. For me I would say this is “medium”. If you are worried I would use just 2 Serrano peppers to start out and the next time increase it if you want to add some more heat. Both the Tomatillos and the Serrano peppers should be close to each other in the grocery store in the produce section.
In a medium sized saucepan, fill it halfway and put it on the stove to boil.
You will want to remove the stems from the Serrano peppers and husk the Tomatillos. I like to rinse mine off well before I add it to the boiling water. Make sure you wash your hands after this step! Tomatillos tend to be a bit sticky from the husks, AND you don’t want to rub your eyes after handling those peppers – believe me I have done it and it’s no fun!
Add the Tomatillos, Serrano peppers and onion to the boiling water and allow to boil for about 5 minutes. Remove from the stove and carefully pour in 1/4 cup of the water from the pan to your blender. Using a strainer remove the excess water and pour all the veggies into your blender. Add the garlic and salt. Put on the lid and blend it so it is mixed well. Put in a bowl and you are ready to serve it up with chips or your favorite Mexican meal.
Like for instance these Sweet Pork Burritos- so good!
See what I mean? Easy peasy 🙂
See the Happy!
- 6-8 medium size tomatillios husked and rinsed
- 1 TBS minced garlic
- 1/4 cup yellow onion
- 2-6 serrano peppers stems removed and rinsed
- 1 tsp salt
- 1/4 cup water the water you boiled the vegetables in
Put a saucepan half- full of water on a burner to med-high. While that heats, remove the stems from the Serrano peppers and husk the Tomatillos. Once the water is boiling put in the tomatillios, the onion, and the peppers. Allow to boil for about 5 minutes.
Remove from the stove and carefully pour in 1/4 cup of the water from the pan to your blender. Using a strainer remove the excess water and pour all the veggies into your blender.
Add the garlic and salt. Put on the lid and blend it so it is mixed well. Pour into a bowl and you are ready to enjoy with chips or on your favorite burrito. Lasts about 2 weeks in the refrigerator in a sealed container.