Green Hot Sauce (Salsa Verde) Recipe - Allrecipes.com
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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
ADVERTISEMENT

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
ADVERTISEMENT

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
May 13, 2011

I made the recipe as written, & I thought it was bland & salty. That's why I'm giving it 3 Stars as written. Maybe it's b/c I'm Mexican, so I've tasted a lot of salsa since I was a young child. I add it to almost anything! But this salsa wasn't spicy. It was salty and that's not the way salsa should be, correct me if I'm wrong. However, I thought it had potential, & after the changes I made, it's now a 5 in my house. I make it quite often. Here are the changes: I use 18 serrano chile peppers, 2 Jalapenos, about 3/4 cup of cilantro, garlic stays the same except I add it when I blend the veggies (the amount of onion & tomatillos also remains the same), and I definitely did not add 2 TBS of salt(Unless you like salty salsa)! That is crazy! I added 1 TEASPOON of salt WHILE I blended all the ingredients. I was much more satisfied with the salsa after I made the changes. Oh, after the veggies are done, drain them, then blend. The recipe neglects to say that.

 
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.

 
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.

 
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.

 
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.

 
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!

 
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!!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Pork Stew in Green Salsa

See how to make an authentic Mexican pork stew in green tomatillo salsa.

Salsa de Tomatillo

A simple, authentic green salsa with tomatillos, onions, cilantro, and garlic.

Chef John's Green Sauce

Watch Chef John make a classic raw green sauce for grilled meats.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States