Salsa Verde
Salsa verde cocida
A tangy, bright green salsa of simmered tomatillos, chilies, and cilantro.
Serves 6
Prep 10 min
Cook 10 min
Ingredients
- 1 lb tomatillos, husked and rinsed
- 2 serrano or jalapeño chilies
- 1/2 white onion, cut into chunks
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon salt, or to taste
- 1/4 cup water
Steps
Step 1. Put the tomatillos, chilies, and onion in a pot and cover with water. Simmer for 8 to 10 minutes, until the tomatillos are soft and turn olive green.
Step 2. Drain. Blend with the garlic, cilantro, salt, and 1/4 cup fresh water until smooth or slightly chunky.
Step 3. Taste and adjust the salt. Serve warm or cold, and refrigerate for up to 5 days.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.