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READY IN 35 mins

Green Hot Sauce (Salsa Verde)

Read Reviews (28)

"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." — SB

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Original recipe makes 2 cups Change Servings

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced

1 tablespoon chopped garlic
2 tablespoons salt, or to taste

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Directions

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.
Pour the cooked vegetables into a blender, and blend until smooth.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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.

—SB

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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.

—World_Diplomat03

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32 Ratings

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!

—AcaCandy

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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.

—lunchlady

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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.

—Kevan

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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.

—Janice Smith

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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!

—KyleD

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Apr 27, 2010

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 up into three portions and tried it 1.as written, 2.with some cilantro and lime, and 3.mixed with some sour cream for a wet burrito "gravy". I used 4 big serranos and it was just right for me and lacking a little heat for my husband. This'll be my 'go to' recipe, thanks.

—linda2d

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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.

Nutritional Information

Green Hot Sauce (Salsa Verde)

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 6
Calories from Fat: 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 436mg 17 %
Potassium 39mg 1 %
Total Carbohydrates 1.1g < 1 %
Dietary Fiber 0.3g 1 %
Protein 0.2g < 1 %
Sugars 0.6g
Vitamin A < 1 %
Vitamin C 4 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin 2 %
Vitamin B6 1 %
Magnesium 1 %
Folate < 1 %

* 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.