Basic Salsa Verde (Mexican Tomatillo Salsa) Recipe
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[Photographs: J. Kenji Lopez-Alt]
A basic salsa verde made with simmered tomatillos and cilantro.
- Yield:Makes 1 quart
- Active time: 5 minutes
- Total time:15 minutes
Ingredients
- 1 1/2 pounds tomatillos, husks and stems removed
- 1 to 2 jalapeño or serrano peppers, stem and seeds removed
- 1 small white onion, skin removed, split in half
- 1 bunch fresh picked cilantro leaves and tender stems
- Kosher salt
Directions
-
1.
Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.
-
2.
Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.
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