Authentic Mexican Salsa Verde
Bright, tangy Mexican tomatillo salsa with serrano peppers, onion, garlic, and cilantro. Makes about 2 cups.
Ingredients
- 1 pound tomatillos husks removed and rinsed
- 2 serrano peppers
- ¼ medium white onion
- 1 garlic clove
- ½ cup fresh cilantro
- ½ teaspoon kosher salt
- 2 to 4 tablespoons reserved cooking water as needed
Instructions
- Remove the husks from the tomatillos and rinse thoroughly to remove the sticky coating.
- Add the tomatillos and serrano peppers to a medium saucepan and cover with water.
- Bring to a gentle boil, reduce the heat, and simmer for 5 to 7 minutes, until softened and olive green.
- Reserve about ½ cup of cooking water, then drain the tomatillos and peppers.
- Transfer the tomatillos and serranos to a blender. Add the onion, garlic, cilantro, and salt.
- Blend until mostly smooth but still slightly textured.
- If needed, add reserved cooking water one tablespoon at a time to reach your desired consistency.
- Taste and adjust salt as needed.
- Let cool before serving with tacos, carnitas, eggs, quesadillas, enchiladas, or tortilla chips.
Notes
Yield: About 2 cups.
Milder salsa: Use 1 serrano pepper or substitute a jalapeño. For hotter salsa, use 3 serranos.
Consistency: Add cooking water gradually; the salsa may not need much.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and stir well.