Salsa Verde or Tomatillo Salsa is one of my favorite sauces and my recipe for an Authentic Mexican Tomatillo Salsa is a little tart, a little spicy, and extremely flexible. Bright Green with a hint of smokiness from the roasting, you can use Salsa Verde the same way you use a tomato salsa.
What are Tomatillos?
Pronounced tow·muh·tee·ow. Tomatillo’s originated in Mexico, they are either green or purple (usually green) and covered in a papery husk. Tomatillos are not a green tomato, although they are in the same family as the tomato plant. With the husk removed tomatillos are sticky like they are covered in tree sap and have a similar appearance to a green tomato. Green tomatillos are tart and the tomatillos that are either purplish or reddish are more sweet than sour.
Ingredients for a Salsa Verde
My Tomatillo Salsa or Salsa Verde, the name is interchangeable, is a very simple recipe with only 5-ingredients plus salt. Quick and easy it can be oven-roasted or pan-roasted, I prefer roasting it on the stovetop in a dry skillet.
- Tomatillo: This is the main ingredient, and what gives the sauce its beautiful color and slightly tart flavor
- Peppers: Serrano or jalapeno peppers can be used for heat and flavor. Serrano chilies will be hotter than jalapenos, I personally prefer the flavor of jalapenos. Seeds and the white membrane inside the pepper can be removed for less heat.
- Roasted Garlic: Roasting the garlic produces a mellowed, slightly sweet flavor that adds a complexity to the salsa
- White Onions: Cut into quarters, the caramelized onions have a deep, rich flavor.
- Fresh Cilantro: Or coriander depending on which country you’re in. Cilantro is the only ingredient not roasted. The flavor and intense green color add a brightness, warmth, and depth to the salsa, that amazing green is the Verde in Salsa Verde.
How to use Salsa Verde
I use this sauce on a wide variety of Mexican or Tex-Mex recipes, chicken, fish, and pork tacos, spinach enchiladas, pork, and cactus stew (or Carne de Puerco con nopales en salsa verde), huevos rancheros, you name it. It’s excellent as an appetizer with tortilla chips as well!
Here is my recipe for an Authentic Mexican Tomatillo Salsa | Salsa Verde
Authentic Mexican Tomatillo Salsa | Salsa Verde
- 10 Tomatillos Husk removed
- 1/2 White Onion
- 5 Cloves Garlic Skin on for roasting
- 2-3 Jalapeños Or Serrano peppers. Seeds removed for medium heat
- 3/4 Teaspoon Salt
- 1/2 Bunch Cilantro Stems and leaves
- 1/4 Cup Water
- Add everything except salt and cilantro to a dry skillet over medium heat. Roast for 15 minutes, turn and roast for an additional 15 minutes
- Place all ingredients in a blender, blend until smooth