Recipe by SB
"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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tomatillos, husked and rinsed
serrano chile peppers, sliced
salt, or to taste
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!
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.
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.
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.
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.
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.
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Hot Sauce (Salsa Verde)
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 1
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