PATI'S MEXICAN TABLE

April 16, 2009 9:45 AM
Cooked Salsa Verde
POSTED IN: Cooking Techniques , Recipes , Salsas, Pickles and Jams , The Basics
TAGS: Chile , Green , Jalapeno , Salsa , Sauce , Serrano , Tomatillos
Print This Page | Print Recipe | COMMENTS (22)
This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes... It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though.... here it goes:  

Cooked Salsa Verde

Ingredients
2 pounds green tomatillos, husks removed and rinsed
2 garlic cloves, peeled
2 chiles serranos, or more to taste
1 cup cilantro leaves
1/4 cup white onion, roughly chopped
1 teaspoon kosher or sea salt, or to taste
2 tablespoons safflower or corn oil

To Prepare
Place the tomatillos along with the garlic cloves and the chiles serrranos in a pot and cover with water. Place over high heat until it comes to a boil. Simmer at medium for about 10 minutes, or until tomatillos change their color from a bright to a pale green, are cooked through and are soft but are not coming apart.

Place tomatillos, garlic and chile (you may add one chile first) and 1/2 cup of the cooking liquid in the blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

Heat the oil in a pot over medium heat. Once it is hot but not smoking, pour in the sauce and bring it to a boil. Simmer over medium heat for 6 to 7 minutes, until it thickens a bit and deepens its flavor and color. Turn off the heat.

Once it cools down, you may store it in a closed container in the refrigerator for weeks. However, the heat level of the sauce will diminish as the days go by.


Comments

I am so happy to have stumbled upon your blog. I have been relentlessly searching the internet for the kind of salsa verde that I have grown up with here in Texas. Your recipe is exactly what I have been looking for.
I am also enjoying your other entries. Thank you!

Waverly | October 31, 2009 10:34 AM

So glad Waverly. It is my pleasure!! Let me know if there is anything specific you are looking for and I will try to post about it...

Pati Jinich replied to comment from Waverly | October 31, 2009 10:47 AM

I am so glad that I have found you on TV. Thank you for the green salsa receipe. I tried it, and it came out so delicious. I made the salsa with pork chops (chopped in small pieces) and my husband loved it. Great and easy receipe!

Pati, can you give me some receipes from the state of Zacatecas. Mainly from a little town called Juchipila. I am interested because that is where my mother and father were born and raised. I am sorry to say that I never learned to cook like my mother, and now she is gone and I will never have a chance to learn. Can you help me?

Mary

Mary L. Mariano | April 30, 2011 8:13 PM

Hey Mary,
I'm so glad you found me too! Of course I'll give you recipes from Zacatecas! My family and I were just there, and I just love the food from there too. And I will try to post some recipes from there, meanwhile, you can look for recipes in Los Sabores de la Tierra. It's a book in Spanish that focuses on the food from Zacatecas- I hope you enjoy it. I really fell in love with that place, its people, and most of all, its food!

Pati Jinich replied to comment from Mary L. Mariano | May 13, 2011 11:45 AM

I'm wondering why it is that tomatillos alway result in a bitter salsa. Could it be because I''m over cooking them? Thank you

Alicia | June 27, 2011 4:54 PM

Hi Alicia, when you buy tomatillos they should be firm with a shiny, deep green color (once you wash off their wax). And they should give you salsa a tangy flavor, without being bitter! I don't believe you are overcooking them, it may have just been that batch of tomatillos.

Pati Jinich replied to comment from Alicia | June 29, 2011 2:42 PM

I was in a mexican restaurant that served "hot sauce" with the meal. This came in a small jar. I have been trying to make my own. I am using roasted poblanos, tomatos, onion, garlic and peppers...all blended in a food processor. It is thicker than the sauce at the restaurant. Otherwise quite good! Any suggestions?

Martha | June 30, 2011 10:43 PM

Hola Martha, you know there are so many salsas you can't really go wrong! Here is a link to my recipe for Salsa Verde: http://patismexicantable.com/2009/04/cooked-salsa-verde.html
Enjoy!

Pati Jinich replied to comment from Martha | July 1, 2011 12:17 PM

Hola, Martha,

The secret I have found to ensuring that your salsa verde does not become bitter is to prevent the tomatillo seeds from being broken or blended. If you use a blender, just give it a quick whirl but don't blend it to death.

Maybe Pati can comment? Gracias para tu blog, Pati! Me gusta ;)

Katey | July 20, 2011 3:55 PM

Hi Katey, Hi Martha, I've found that it mostly depends on the tomatillos themselves. If they are ripe, shinny, green they are deliciously tart but not bitter. If you have tomatillos that are on the yellow side, are old, over ripe, wrinkled... salsa will be bitter ; )

Pati Jinich replied to comment from Katey | July 20, 2011 7:23 PM

Hi, I just made this recipe today and it is delicious! Now I look forward to your cookbook! Thanks.

Ginny | September 15, 2011 8:18 PM

Hola Pati
I had a queston about your Cooked Salsa Verde: Why you use 2 T of oil? Yes, I know that the oil give anything more of a sheen. But in these days of trying to use less fat in our diets. Is the oil optional? Gracias, John

John | October 4, 2011 3:07 PM

Hola John, Thank you for your question. The oil seasons the sauce and adds to the overall flavor. Actually, safflower oil is "good" fat and very healthy. It is sourced from a plant and not manipulated into hydrogenated bad fats like other commonly used oils. So, if you want to keep the oil in the recipe it will be still be healthy. If you do not want to use any oil, it can be optional. The salsa may just taste a little different than the original recipe. I hope this helps! :)

Pati Jinich replied to comment from John | October 6, 2011 2:55 PM

Hi Pati,

I recently saw a show on which you made raw salsa verde. Can you post that recipe? It looked easy but I cannot remember it. I love your show.

Thank you,

Wendy

Wendy | July 26, 2012 12:32 PM

I love your blog! My family is from Guadalajara so I've inherited the delicious culinary cuisine from that region. But I love that your blog introduces me to other amazing recipes. For example, I had never heard of anyone cooking their salsa verde. But the results are delicious! Be assured that I will be calling my mom today to discuss your salsa verde recipe. You may have just added to our family's repertoire.

Required | August 11, 2012 11:00 AM

Thank you so much for your comment! I am so happy that you enjoyed the Cooked Salsa Verde and honored for the recipe to be added to your family favorites :).

Pati Jinich replied to comment from Required | August 12, 2012 9:04 PM

Hola Wendy, Here is the Salsa Verde recipe you are referring to http://patismexicantable.com/2011/04/salsa-verde-with-avocado-and-cheese.html. Enjoy!

Pati Jinich replied to comment from Wendy | August 12, 2012 9:13 PM

A friend gave me your website and I'm glad she did. I planted 5 Tomatillo plants this year and they have grown much lager than advertised. I have tomatillos coming out of my ears. Thank goodness for your recipes. I will be trying your jam and Salsa Verde recipe's this weekend.

David Armstrong | September 11, 2012 12:19 PM

Your comment made me laugh, David! Yes, indeed, tomatillos are the productive sort... which is heavenly in my view. I hope you enjoy the salsa as much as the jam.

Pati Jinich replied to comment from David Armstrong | September 12, 2012 5:52 PM

Pati,

I am so happy that I found this site! I have been wondering what to do with my tomatillos and this weekend I may try the salsa verde (but I am really looking forward to the pozole verde). Anyway, my question is this...can I freeze the salsa verde freeze? Or maybe can/jar it?

Thank you!

Kelly Vogt | October 31, 2012 6:39 PM

very good!

Quinn Wilshire | December 18, 2012 9:26 PM

do you have a authintic mexico like santigo restraunt salsa and a red enchalada sauce im going to try your tv show cake flan

Required helen | January 5, 2013 4:12 PM