Salsa Verde Recipe, Mexican Green Salsa Made with Tomatillos

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Fresh Mexican salsa verde is green salsa made with tomatillos instead of tomatoes. Make it hot or mild. Either way, it's tangy and goes good on chips, in tacos, over tamales or as a sauce for any meat. It's suitable for vegans and vegetarians, too.

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Salsa Verde, Mexican Green Salsa with Tomatillos Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Instructions
  1. Peel, rinse and dry the tomatillos.
  2. Preheat a cast-iron skillet over high heat for 5 minutes.
  3. Dry-roast the tomatillos, peppers, unpeeled garlic cloves and onion pieces in the hot skillet, turning every 2 minutes with tongs to char on most of the surfaces. Do not allow to burn.
  4. Tent with foil and let rest for 10 minutes.
  5. Remove the stem from the peppers and slice in half. If desired, remove seeds and pith. Removing the seeds and pith reduces the spiciness and heat of the salsa verde. Leave the seeds and pith intact for a very hot salsa.
  6. Place the tomatillos, peppers and onions into the bowl of a food processor. Peel garlic and add to other ingredients. Pulse 2 to 4 times to chop.
  7. Add salt and cilantro to the food processor bowl.
  8. Pulse quickly 4 to 6 more times until a coarse puree forms.
  9. Transfer the salsa to a serving dish and serve immediately while still warm or refrigerate and serve chilled.
Recipe Notes

When buying, choose very firm tomatillos with the papery husk intact. They can range in size from very small, like cherry tomatoes, to extremely large, like beefsteak tomatoes. I tend toward the medium ones, but all of them will give you good results.

When you peel the satisfyingly crinkly paper covering off the tomatillos, your fingers and the tomatillos inside will be sticky, kind of like a tree-sap stickiness. But it rinses right off with water. Peel back the cover and yank the stem; the whole thing comes off at once. Then make this salsa. You won't regret it!

For raw vegan diets, skip the dry-roasting process. Salsa verde is good without the char as well.

Use any kind of chili pepper. Jalapenos are milder than serranos, but you can use poblanos, too.

Salsa verde will keep in the refrigerator for about 3 days if sealed tightly.

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Pico de Gallo Mexican Salsa Recipe

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Fresh, spicy Mexican pico de gallo (peck of the hen), a no-cook garnish for tacos, burritos and any other Mexican dish.

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Pico de Gallo Mexican Salsa Recipe
Instructions
  1. Dice the onion. Rough chop the cilantro. Seed and dice the tomatoes. Dice the jalapenos. Include the seeds and pith if you want the pico spicy. Otherwise, use only the green flesh.
  2. Combine everything in a large bowl.
  3. Squeeze the lime juice over the ingredients. Sprinkle with salt and toss.
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