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Mexican Salsa Verde

                              Credit: 
                              Mikkel Vang

Recipe Summary

Yield: Makes 4 cups

Ingredients

Ingredient Checklist

14 tomatillos (about 14 ounces), husked and rinsed

1/2 large white onion, coarsely chopped (about 1 cup)

3 garlic cloves

3 chiles de arbol or other dried red chiles, plus more if desired

Coarse salt

      Cook's Notes

Tomatillos are related to tomatoes, but are juicier and more acidic. Look for bright-green fruit tightly encased in papery tan husks at Latin grocers and major supermarkets. Peel off the husks and rinse the fruit well just before using. Fresh tomatillos can be refrigerated in the produce drawer for up to 2 weeks.

Gallery

Mexican Salsa Verde

                              Credit: 
                              Mikkel Vang

Recipe Summary

Yield: Makes 4 cups

Mexican Salsa Verde

                              Credit: 
                              Mikkel Vang

Mexican Salsa Verde

                              Credit: 
                              Mikkel Vang

Mexican Salsa Verde

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Yield: Makes 4 cups

Makes 4 cups

Ingredients

Ingredients

  • 14 tomatillos (about 14 ounces), husked and rinsed
  • 1/2 large white onion, coarsely chopped (about 1 cup)
  • 3 garlic cloves
  • 3 chiles de arbol or other dried red chiles, plus more if desired
  • Coarse salt

Directions

Place tomatillos in a large saucepan, and cover with water. Bring to a boil, and reduce heat to simmer until tomatillos have softened but not burst, about 5 minutes. Reserve 1 cup cooking liquid. Strain tomatillos through a fine sieve.

Puree tomatillos, onion, garlic, chiles, 2 teaspoons salt, and 1/2 cup reserved cooking liquid in a blender or food processor until smooth. For a thinner consistency, add remaining cooking liquid. Season with salt to taste.

      Cook's Notes

Tomatillos are related to tomatoes, but are juicier and more acidic. Look for bright-green fruit tightly encased in papery tan husks at Latin grocers and major supermarkets. Peel off the husks and rinse the fruit well just before using. Fresh tomatillos can be refrigerated in the produce drawer for up to 2 weeks.

Cook’s Notes

Tomatillos are related to tomatoes, but are juicier and more acidic. Look for bright-green fruit tightly encased in papery tan husks at Latin grocers and major supermarkets. Peel off the husks and rinse the fruit well just before using. Fresh tomatillos can be refrigerated in the produce drawer for up to 2 weeks.

Reviews (4)

Add Rating & Review

14 Ratings

5 star values:

                                  2

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  3

1 star values:

                                  7

Reviews (4)

Add Rating & Review

14 Ratings

5 star values:

                                  2

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  3

1 star values:

                                  7

Add Rating & Review

14 Ratings

5 star values:

                                  2

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  3

1 star values:

                                  7

14 Ratings

5 star values:

                                  2

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  3

1 star values:

                                  7

14 Ratings

5 star values:

                                  2

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  3

1 star values:

                                  7
  • 5 star values:
  • 2
  • 4 star values:
  • 1
  • 3 star values:
  • 1
  • 2 star values:
  • 3
  • 1 star values:
  • 7

Martha Stewart Member

Rating: Unrated

02/06/2011

                I bought the only dried red chiles I could find in the supermarket.  They were not  chiles de arbol, but a dark red dried color.  The taste of the salsa came out fine, but the color is not green like the picture.  What color is chiles de arbol and do they not make the salsa turn red?

Martha Stewart Member

Rating: Unrated

03/15/2009

                Want to add great punch? Roast the tomatillos, garlic  and chiles on a cast iron skillet or "comal", skip the sieve and just puree in a blender with about 1/4 cup water.

Martha Stewart Member

Rating: Unrated

04/25/2008

                I had the episode still on my Tivo so I just rewatched it to see how Martha and Linda prepared it on the show, and they did not put the tomatillos through a sieve, as it is written here. They were taken right from the pot and put into the blender. Hope that helps Fashionvic and others reading the above recipe.

Martha Stewart Member

Rating: Unrated

04/23/2008

                I just made this and got stuck after straining the tomatillos.  The next instruction is to place "tomatillos" in the food processor.  Does this refer to the seeds and skins left over after straining, or the liquid that was strained out?  Also, why use the cooking water as a liquid rather than the strained off tomatillo juice?  Am I just being dense?  Any help would be appreciated.  I ended up using the skins, and the result tastes ok, but it's pretty salty.

Martha Stewart Member

Rating: Unrated

02/06/2011

                I bought the only dried red chiles I could find in the supermarket.  They were not  chiles de arbol, but a dark red dried color.  The taste of the salsa came out fine, but the color is not green like the picture.  What color is chiles de arbol and do they not make the salsa turn red?

Rating: Unrated

Rating: Unrated

03/15/2009

                Want to add great punch? Roast the tomatillos, garlic  and chiles on a cast iron skillet or "comal", skip the sieve and just puree in a blender with about 1/4 cup water.

Rating: Unrated

04/25/2008

                I had the episode still on my Tivo so I just rewatched it to see how Martha and Linda prepared it on the show, and they did not put the tomatillos through a sieve, as it is written here. They were taken right from the pot and put into the blender. Hope that helps Fashionvic and others reading the above recipe.

Rating: Unrated

04/23/2008

                I just made this and got stuck after straining the tomatillos.  The next instruction is to place "tomatillos" in the food processor.  Does this refer to the seeds and skins left over after straining, or the liquid that was strained out?  Also, why use the cooking water as a liquid rather than the strained off tomatillo juice?  Am I just being dense?  Any help would be appreciated.  I ended up using the skins, and the result tastes ok, but it's pretty salty.

All Reviews for Mexican Salsa Verde

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mexican Salsa Verde

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest