Tomatillo Salsa Verde

This mild salsa verde is bright in both flavor and color and an all around perfect dipping component for any Mexican meal. Tomatillos are the star of this green salsa, but the additions of fresh cilantro and onion give a well rounded bite that is earthy, crisp and refreshing. Sea salt is used to balance the sour and acidic tones from the tomatillos and lime bring in a refreshing and zingy finish. This tomatillo salsa is simple, easy to make and always a hit. There are so many different recipes you can use this salsa recipe(or verde sauce) for and I know that whatever you choose to pair this with that you will love this recipe!

This is one of the more authentic tomatillo recipes because it is simple in the ingredients used and they harmonize in flavor perfectly. This is the most classic and traditional version of la salsa verde that I have found. With just 5 ingredients, this is a simple and quick to put together salsa.

Tomatillos were given the nickname Mexican green tomatoes. They are a cousin to the more popular red tomato variety. They are bright green in color and have a bright smooth flavor. They are slightly less acidic than the typical tomato and can be less sweet. They are overall mild but still have a forward flavor to them.

This famous Mexican green sauce is a well known and loved component to many Mexican dishes. This salsa de tomatillo is so good that it is often enjoyed with just tortilla chips as one of the go-to famous chips and salsa appetizers(verde para chips). Typical dishes that are known for their green salsa verde are salsa enchilada verde, classic tomatillo chicken, salsa verde chicken, chilaquiles, verde para tacos, or over the top of tamales. These are some of the famous salsa verde sauce but it is great on almost anything, I have even used this verde sauce all over a classic Mexican inspired egg breakfast!

Enchiladas can have many different types of sauce that are categorized by color, flavor, spice and ingredients. This tomatillo verde recipe is one of the most recognized enchiladas sauces today. Tomatillo enchilada sauce is great on chicken in particular. Chicken and homemade salsa verde go together impeccably well.

There are many green salsa verde recipes. This one keeps it simple and classic and allows the fresh product and brilliant food combining to shine through. No overcomplicating and detracting from how bright and amazing these few fresh ingredients are when they join forces.

Add this easy salsa verde to your list of staple favorite salsas – I know it will become one that you are making for the rest of your life. I personally have 3 or 4 staple salsas and this is one of them! I tend to love super spicy hot salsa and sauces but when I want something a little more cool – that will not burn my face off – this is my top choice. Of course you could make this into spicy green salsa by adding a hot pepper. If you do decide to make this into a spicy salsa, I would recommend adding jalapeño to this recipe.

Salsa Verde Ingredients:

20 small-medium tomatillos
1/2 cup of white onion
1/2 cup of chopped cilantro leaves
1 large juicy lime
1/2 tsp salt
3/4 cup water taken from the boiling water

Instructions:

Peel outer skin covering off the tomatillos and make sure they are free from dirt and bugs.
Place tomatillos in a pot and fill with enough water to cover at least half way up the tomatillos then bring to a light boil.
When the tomatillos have changed color from the bright green to a more dull color, turn them and allow the other side to change colors also.
When they are fully cooked and all sides have changed colors, remove them and put them into a high speed blender or if you have a hand held immersion blender you can place them in a glass bowl and blend.
Add 1/2 – 1 cup of the water that you simmered the tomatillos in. Add water to achieve the desired salsa consistency.
Blend until there are no pieces of skin left and salsa is smooth.
After the tomatillos are blended smooth, add in the chopped cilantro, white onion and juice of one lime.
Salt to tase. Stir well until everything is incorporated evenly.

Notes:

1.The outside of the tomatillos, underneath the natural wrapping may feel a little sticky, that consistency on the surface is normal and apart of the binding of the husk wrapper to the fruit.

2. After cooking the tomatillos through, they go directly in to the blender while hot. Be careful of the steam that can come from them after blending or getting splashed when pouring the liquid salsa out of the blender.

3. This is a mild salsa verde, there is no spice added. If you enjoy a more spicy green salsa, you could add in jalapeño.

4. Salsa verde can be eaten at any temperature, hot, room temperature or chilled from the refrigerator. When it is served fresh it will be hot from the cooking of the tomatillos but you can allow it some time to cool to room temperature. Room temperature or just a slightly warm is my favorite way to enjoy this salsa. Whenever you cool something down to refrigerator temperature, your taste buds are not able to register the flavors as well. The same things happen for too hot(temperature hot). But at room temperature or slightly warm or slightly cold is where you can taste the best.

5. Use this green salsa for tacos, enchiladas, tamales and chips!

6. The salsa ramekins I use are these small white ramekins and are perfect for salsa.

Green salsa verde recipes come in all variety, try this recipe to keep it simple and authentic. Sometimes the simple ones are the best, and I do believe this is the best green salsa. Some things just do not need complicating or improving upon! I hope that you do try this mild salsa verde recipe, I know you will love it!

FAQ:

-Can I roast the tomatillos?

Yes, you certainly roast the tomatillos. I have always boiled them because it is the authentic method that I was taught. If you roast the tomatillos the flavor may come out a little different but I am sure it will still be great.

-How long does it take for the tomatillos to cook? It takes just a few minutes on side (top and bottom) when the water is lightly boiling or simmering.

-How much does this recipe yield?

This particular recipe yields approximately 6-8 cups. This really varies on the size of the tomatillos you procure for the recipe.

-I want to make this green salsa verde spicy, what do you recommend to add for some heat?

I would add 1 small jalapeño, I would cook it with the tomatillos in the same boiling method.

If you like this salsa check out my easy salsa roja or chipotle salsa.

Mild Salsa Verde

Servings 6 Cups

Equipment

High speed blender or hand held immersion blender

Ingredients

20 small/med tomatillos
1/2 cup chopped white onion
1/2 cup chopped cilantro
1 lime, juiced
1/2 tsp Sea salt
1/2-1 cup Water

Instructions

1.Peel outer leaf covering off of tomatillos and make sure they are free from dirt and bugs.
2.Place tomatillos in a pot and fill with enough water to cover at least half way up the tomatillos then bring to a light boil.
3.When the tomatillo have changed color from the bright green to a dull browner green color turn them and allow the other side to change colors also.
4. When they are fully cooked and all sides have changed colors, remove them and put them into a high speed blender or if you have a hand held immersion blender you can place them in a glass bowl.
5.Add the water that you simmered the tomatillos in.
6.Blend until there are no pieces of skin left and salsa is smooth.
7.After the tomatillos are blended smooth, add in the chopped cilantro, white onion sea salt and juice of one lime.
8.Stir well until everything is incorporated evenly.
9.Serve and enjoy the best green salsa!

Notes

Notes:

1.The outside of the tomatillos, underneath the natural wrapping may feel a little sticky, that consistency on the surface is normal and apart of the binding of the husk wrapper and the fruit.

3. This is a mild salsa verde, there is no spice added. I you enjoy a more spicy green salsa, you could add in jalapeño.

4. Use this green salsa for tacos, enchiladas, tamales and chips!

5. Salsa verde can be eaten at any temperature, hot, room temperature or chilled from the refrigerator. When it is served fresh it will be hot from the cooking of the tomatillos but you can allow it some time to cool to room temperature. Room temperature or just a little warm is my favorite way to enjoy this salsa. Whenever you cool something down your taste buds are not able to register the flavors as well. The same happens for too hot. But at room temperature or slightly warm or slightly cold is where you can taste the best.

I highly recommend trying out this mild salsa verde recipe. If you do try this recipe please rate it or comment below. If you made any alterations and want to let me in on your Mexican salsa ideas, I would love to hear about it! If you would like to share or pin on Pinterest I am always thankful. Check out my food journey on Pinterest at: Molé in the Wall.