Green Hot Sauce (Salsa Verde) Recipe -
Green Hot Sauce (Salsa Verde) Recipe
  • READY IN 35 mins

Green Hot Sauce (Salsa Verde)

Recipe by  

"This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
  2. Pour the cooked vegetables into a blender, and blend until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2009

Great salsa! For a different spin on it, try oven broiling the tomatillos, peppers, onion and garlic until slightly charred. Then puree. I usually add some chopped fresh cilantro and a couple squeezes of lime juice too!

Most Helpful Critical Review
Apr 14, 2015

I made the recipe as written, and I thought it was bland and salty. That's why I'm giving it 3 Stars as written. It wasn't spicy, which is how I like my salsa. It's how I believe it should be. I've been eating salsa since I was a kid, and put that awesome goodness on almost anything, lol. I thought it had potential, and after the changes I made, it's now a 5 in my house. I increased the amount of peppers, added cilantro, and reduced the salt. This salsa had way too much salt. I add about 1.5 tsp, sometimes 2 tsp.

Apr 19, 2010

This is my salsa verde. I noticed the amount of water need in this recipe is missing, you should start with 1 cup of water, it shoud be absorbed by the time the tomatillos are golden brown. Also some people like to add 1 bunch of chopped cilantro, and a squeeze of lime. But I like mine just how it is. Also if you want a smoother version you could put it through the strainer after you blend it to get the seeds out. Also if you dont want it that spicy you can use different chilies. Jalapenos work well. Also, do not drain the water, it should be mostly absorbed by the time your tomatillos are browned.

Feb 20, 2010

Pretty good recipe but poor instructions. This recipe does not say to drain the water, which you have to do before you put the cooked veggies in the blender. I sauteed the garlic separately since I knew I wouldn't be able to strain it out of the water. As another reviewer suggested, I added lime and some cilantro to mine once everything else is in the blender. Lime makes everything better. I probably used 3/4 of the salt. This salsa is very spicy, in fact I don't think I've ever made one this hot. I'm a bit disappointed since I made this for a party and it might be too much for some people. I used 16 tomatillos, 1 1/2 onions, and 8 serranos, and it was still very, very hot. Next time I would only use 4-5 serranos, but I like my verde salsa relatively mild to medium.

Aug 24, 2009

Saw this recipe this morning. I made it this afternoon. I just had a couple of spoonfuls right after I blended it. It was still hot, but I have a theory. Anything good hot will be good cold. I know there are exceptions like oatmeal.

Sep 30, 2009

This was delicious. It made quite a bit, and since I was the only one eating it, I had quite a bit left over, even after a couple of days of snacking. I added the remaining salsa to chili I made later in the week, and my husband loved it. I also roasted the tomatillos, over my gas burner, to add smoky flavor to the salsa.

Aug 23, 2010

This was my first experience cooking with tomatillos so I wanted a nice and easy recipe. I liked this a lot but I found the salt (only added 1 tbls) to be overpowering. I made a second batch because I have everything available from my garden and omitted the salt and combined the two batches - perfection! Also used a combination of jalapenos and serranos and added the juice of a lime. Thanks, SB, for sharing!!

Jan 20, 2010

great and simple salsa verde! the only regret i have is that i didn't scale up the size from the original recipe. warning: once you start eating this, it's almost impossible to stop!


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  • Calories
  • 6 kcal
  • < 1%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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