Tomatillo Salsa Verde in 3 Steps!

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Tomatillo Salsa Verde is a great multi-faceted canvas for several Mexican dishes. This salsa is a great addition to any salsa bar for Taco Tuesday, Fajita night or use it as an ingredient to other great recipes like Pozole Verde and Tacos Dorados. There are so many possibilities! 

This recipe is dedicated to all the Taco Tuesday lovers out there!
📸 The Recipe Sherpa
Prep Time:         15 mins
Cooling Time:   30 mins

Ingredients
  • Tomatillos - 1 lbs (approx 6 tomatillos). Peel the exterior skin. Wash off any stickiness.
  • Garlic - 2 cloves, peeled
  • Fresh Red Chile Pepper - 1 large, stem removed (You can use Jalapeños or Serranos. Do not slice. See 411) Deseed for mild salsa.
  • Small Onion - 1/4 
  • Cilantro - handful to your liking
  • Salt - 1 tsp


Method
Step 1: Preheat a large sauté pan on med high. Add all the vegetables and roast to develop a char. Try to get the sides of the tomatillos as well. 
Step 2: Put everything into a blender. Don't blend. Put on the lid and let the vegetables steam and cool down.  Leave it alone for 30 minutes or until cooled completely. Cooling is a key step. See Tips & 411 for more details. 
Step 3: Using the pulse setting, blend to the level of chunkiness you prefer. Add the salt and cilantro and blend again. Then you are done!!!
       
Tips and 411
  • Peppers
    • If you choose to use Jalapeños or Serranos, place them in a plastic zip bag after roasting. The skin on these peppers are bitter. Steaming them in the bag will make removing the skin much easier. Leave it in the bag until you are ready to blend.
    • Deseeding is up to you and the level of spiciness you prefer
    • Regardless, remove all stems and remove the skin.
  • Garlic
    • Do not burn the garlic. You just want the garlic to soften. 
    • You can roast with or without the skin. I remove the skin to simplify things later. You will need to remove the skin if you choose to roast with it on.
  • Cooling
    • Steaming is necessary to develop flavors and further soften the tomatillos.
    • Cooling is important. This is to prevent your salsa from turning into gelatin. If the veggies do not cool completely, the salsa will seize up. 
    • The traditional way to cool is to put everything in a zip bag then add to the blender, including the steamed juices. I prefer to just cool in the blender. Why waste a bag?
  • Of course you can roast on a grill! This is a great way for added flavor. This recipe is intended to be super fast, easy and fuss free. But I love the grilling method and use it often.
  • The Molcajete (Mortar and Pestle) I adore -  https://amzn.to/39TpUPI

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