Salsa Verde Tomatillo Sauce Recipe

I absolutely love this recipe because it combines the perfect blend of tangy tomatillos, spicy serrano peppers, and zesty lime juice to create a vibrant salsa that wakes up my taste buds. Plus, it’s super easy to whip up, making it my go-to for adding a fresh, homemade touch to tacos, burritos, or just about anything!

Salsa Verde Tomatillo Sauce is a vibrant addition to any meal. I adore how the tartness of rinsed and de-husked fresh tomatillos combines with the heat of serrano peppers.

The diced white onion and chopped garlic add depth, while fresh cilantro and lime juice balance the sauce perfectly. Salt to taste—that’s the only other ingredient in this nutrient-rich sauce.

And you know what? This is a darn good way to get some zest into your otherwise mundane-looking dishes.

Ingredients

Tomatillos:
High in vitamin C and antioxidants; provides a zesty and almost citrusy flavor.

Serrano Peppers:
Filled with capsaicin, it provides heat and gives a boost to metabolism.

White Onion:
A low-calorie, vitamin C-rich food that enhances dishes with a bright, savory flavor.

Garlic:
Allicin is present; it helps immune system function and adds complexity to flavor.

Cilantro:
Delivers vitamin A and K; gives notes that are fresh and herbal.

Lime Juice:
Rich in vitamin C; contributes a clear, tangy vivacity.

Ingredient Quantities

• 1 lb fresh tomatillos, husked and rinsed
• 2-4 serrano peppers, stemmed
• 1/2 cup chopped white onion
• 2 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves
• 1 tbsp fresh lime juice
• Salt, to taste

Instructions

1. Put the tomatillos and serrano chiles in a medium saucepan and cover them with water. Heat over medium-high heat until boiling, then reduce to a simmer for about 5 minutes. You want the tomatillos and chiles tender but not mushy or falling apart.

2. Remove excess water from the tomatillos and peppers and allow them to cool slightly.

3. Move the cooled tomatillos and peppers to a blender or food processor.

4. Add the diced white onion, peeled garlic cloves, and fresh cilantro to the blender.

5. The mixture then receives the fresh lime juice.

6. Combine the constituents into a smooth blend. If the blend is too thick, add a tablespoon of water at a time until the desired consistency is reached.

7. Sample the sauce and season as necessary with salt.

8. Blend the sauce again, if needed, to make sure all components are uniformly mixed.

9. Salsa verde is poured into a serving bowl.

10. Serve right away or chill to enjoy later. Relish in the deliciousness of your end product, Salsa Verde Tomatillo Sauce. It pairs well with many of your go-to meals, in the same way as its close cousin, tomato salsa.

Equipment Needed

1. Medium saucepan
2. Blender or food processor
3. Knife
4. Cutting board
5. Measuring cups and spoons
6. Mixing spoon
7. Serving bowl

FAQ

• Q: Can I use canned tomatillos instead of fresh ones?A: The best flavor and texture come from fresh tomatillos, but if necessary, canned tomatillos can be used as a substitute. Rinse them thoroughly first, though, to get rid of any flavor that might remind you of them being canned.
• Q: How spicy is this salsa verde?B: The heat level relies on how many serrano peppers you use. Use more for more heat; use fewer for less heat. For even less heat, remove the seeds from the peppers.
• Q: Is it necessary to cook the tomatillos before blending?A: Slightly changing their flavor and softening them could be done to the tomatillos by cooking them. But for a fresher taste, blend raw tomatillos.
• Q: How do I store leftover salsa verde?A: Keep in an airtight container in the refrigerator for up to one week. You can also freeze it, but be sure to let it thaw before using.
• Q: Can I use a different type of pepper?You can use jalapeños instead of serranos for less heat, or habaneros for more spice.
• Q: Can I substitute lemon juice for lime juice?A: For an authentic flavor, lime juice is preferred, but if necessary, lemon juice can be used.
• Q: How can I make the salsa less tangy?You can counteract the tanginess by adding a bit of sugar or increasing the amount of onion and cilantro.

Substitutions and Variations

Tomatillos:
An equal weight of green tomatoes can be substituted for a slightly different flavor.
Serrano Peppers:
For less heat, use jalapeño peppers; for more spicy flavor, use habanero peppers.
White Onion:
You can use yellow onion or red onion in equal amounts for a slightly different taste.
Cilantro:
If you’re not a fan of cilantro’s flavor, you can substitute parsley for a different herbaceous taste.
Lime Juice:
Substitute an equal amount of lemon juice to create a somewhat different, citrusy flavor.

Pro Tips

1. For a more roasted flavor, you can lightly char the tomatillos and serrano peppers on a hot pan or under a broiler before simmering them. This adds a smoky depth to the salsa.

2. If you prefer a milder salsa, remove the seeds and membranes from the serrano peppers before boiling, as they contain the most heat.

3. Allow the boiled tomatillos and peppers to cool completely before blending. This helps maintain a vibrant green color in your salsa.

4. Use freshly squeezed lime juice for the best flavor. If possible, reserve a small amount of juice to adjust the acidity level after blending, according to your taste preference.

5. Prepare the salsa a day ahead and refrigerate it overnight. This allows the flavors to meld and develop for a richer taste.