Green Hot Sauce (Salsa Verde)

Green Hot Sauce (Salsa Verde)

38
SB 223

"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

35 m servings 6 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 6 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

38
  1. 43 Ratings

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Most helpful positive review

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 sq...

Most helpful critical review

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...

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 sq...

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. Al...

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...

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 sinc...

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....

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 ma...

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 b...

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!

This was very good and quite easy. I cook almost everything on the grill so I tried this in a skillet over med-hi heat and it worked good but not hot enough to cook off the liquid. I split it u...