Tomatillo Salsa Verde Recipe - Allrecipes.com
Tomatillo Salsa Verde Recipe
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Tomatillo Salsa Verde
Vibrant condiment sauce made with tomatillos. See more
  • READY IN 25 mins

Tomatillo Salsa Verde

Recipe by  

"This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2008

this is a fantastic salsa. i did change and add a few things. i cooked a 2lb recipe for 8. i have learned over the years a few things about cooked blender recipes. i put all the ingredients in a blender first and blended it all together. and then cooked the recipe for about 15 min. if you do it this way you do not have to add any water, it makes it's own juices, and comes out just right, not to thick and not to thin (trust me) i did add 2 poblano chile's insted of the other. and i added the juice of 1 lime(really makes a difference)i did add 2 chicken bouillion cubes while cooking, it came out the best fresh salsa that i have had in a long time

 
Most Helpful Critical Review
Jan 16, 2012

I loved the taste, but I found the texture a bit watery for my taste. Instead of boiling I opted to roast the tomatillos, pepper, and garlic in the oven. Then I mixed everything together in the blender, substituting the juice of half a lime for water. Roasting the tomatillos helped thicken the salsa a bit, and really brought out the flavor.

 
Aug 18, 2007

I make my own salsa with my tomatoes and can it. I made this to can and changed the water to vinegar. It turned out great. I made enough to can 9 pints. Thanks for the recipe!

 
Jan 20, 2008

I took Judy's advice and added 1/4 c. of lime juice and Ann's advice about using vinegar instead of water so I could home can this. I used 1 cup of vinegar and it was a little too thin but the flavor is incredible. I'll use less vinegar next time or increase the rest of the ingredients so it will be a little thicker. Really flavorful! I'm going to make a pot of Terry's Texas Pinto Beans (on this site) to try it out.

 
Aug 24, 2009

Great way to use the 5 pounds of tomatillos that a friend dropped off. I subbed cilantro for oregano and added lime juice and a few cherry tomatoes. Wanted to suit our family's tastes as well as use up some stuff in the house. EDIT for FREEZING: I froze 2 quart-sized containers of the salsa and thawed one out the other day. The taste was so fresh. We ate some as is and then mixed with some fresh (red) salsa I had made for a party.

 
Aug 31, 2009

This blew me away! Never had such good salsa verde and who would have thought it would come from my own kitchen, using tomatillos, peppers and oregano fresh from my own garden? I added a little more of the peppers (I used jalapeno) and a little less water, then simmered until it was not only tender, but the consistency I wanted. It was just a tad hot for me, as I included the seeds and membranes of the peppers, but after the first few bites my tongue and throat got used to it! I'm sure others would find it to have just the right heat. Excellent! (And all gone...)

 
Feb 16, 2007

This was soo easy and sooo good! I confess I put 1/2 lime juice in it. GREAT with corn chips.

 
Oct 17, 2007

We love using our garden grown tomatillos in this recipe. Great as a sauce to put over chicken! It also freezes well.

 

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Nutrition

  • Calories
  • 24 kcal
  • 1%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 439 mg
  • 18%

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

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