Salsa Verde

Salsa Verde

Back in May when I made the Chicken Enchiladas in Green Sauce I had wanted to make the green sauce (or salsa verde) from scratch but I was unable to find any tomatillos. I was a bit depressed because I could not recall having ever seen any tomatillos in any grocery store ever. I resigned myself to using canned salsa verde. When I was at the farmers market on the weekend I saw some tomatillos and quickly picked them up!

Salsa verde is pretty simple to make. You pretty much just cook the tomatillos and blend everything into a salsa. It was great! It was super fresh, it had a great flavour and some heat. I wanted to enjoy the salsa verde for itself so I used it as a dip for tortilla chips. I made a enough that I have some left over that I look forward to using in another dish.

The article on wikipedia says that tomatillos can be frozen. I think I will try to get some more and freeze them so that I can make my own salsa verde again when I cannot find fresh tomatillos.

1 pound tomatillos (husks removed)
2 jalapeno peppers (sliced in half and seeded)
1 small onion (sliced into 8 wedges)
2 cloves garlic
1 lime (juice and zest)
1/2 cup cilantro
salt and pepper to taste

1. Place the tomatillos, jalapenoes and onion in a single layer on a baking sheet with the skin of the peppers up.
2. Broil in the oven until the tomatillos are blackened all over and the jalapenos skin is blackened. Note: You may have to remove the peppers from the oven before the tomatillos. (Feel free to remove the charred outer skins first.)
3. Place everything into a food processor and puree.

Update (10/22/2008):
I have made salsa verde a bunch of times over the last year and I have tried playing around with it in different ways. One of the first new things that I tried was roasting the tomatillos as suggested in the comments below and it turned out great! Roasting vegetables always adds a lot of flavour. I also tried adding some chipotle chilies to add some smokey heat to the salsa verde and it also turned out really well.

Salsa Verde with Chipotle Chilies

Similar Recipes:
Korean Style Salsa Roja
Pico de Gallo
Tomatillo Pico de Gallo
Swiss Chard Pesto
Roast Zucchini Salsa

Use in:
Chili Verde
Salsa Verde Turkey Burger
Salsa Verde Carnitas
Tilapia Baked in Salsa Verde
Salsa Verde Lasagna
Salsa Verde Pulled Chicken Sandwich
Salsa Verde Huevos Rancheros
Turkey and Zucchini Green Chili
Mushroom and Zucchini Enchiladas
Roasted Tomato Salsa
Asparagus Huevos Rancheros
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Carnitas Tacos
Carnitas Eggs Benedict
Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans
Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza
Pork Tinga Quesadillas
Quinoa White Chicken Chili
Chicken Carnitas Burrito Bowl with Cilantro Lime Cauliflower Rice
Cilantro Lime Salmon Taquitos
Taco Salad


Nora B. said...

wow, the tomatillos look very interesting! I've never seen it before in the markets, or maybe they were there but I never took note because I didn't know what they were. I'll have to look out for them now.

Great Big Veg Challenge said...

I have never ever seen a tomatillo - What are they - just a different kind of tomato?

katiez said...

I love salsa verde! I had no idea it was that simple.
I wonder if I could grow tomatillos here...that would drive the French farmers bonkers!

Deborah said...

I love homemade salsa!! I have never made my own salsa verde before, but now I want to!

Kevin said...

According the the wikipedia article tomatillos are related to tomatoes.

Pam said...

I love salsa verde! I had no idea that tomatillos could be frozen. They are available at my grocery store every so often (I haven't figured out a rhyme or reason why they appear and disappear), so now that I know they can be frozen, I will buy them whenever I see them and freeze some.

zorra said...

I have never seen tomatillos before, sounds interesting.

Kalyn said...

I'm surprised so many people haven't seen tomatillos. I guess I'm living in the land of Mexican food here. They're an essential ingredient in Child Verde, one of my all time favorite Mexican dishes. Love the sound of this recipe. I haven't made my own salsa verde, but it sounds like I should try making it.

Kevin said...

Chili verde sounds good. I am going to have to look for a recipe and try it!

Katerina said...

Ohh, I never bothered doing this because all the recipes I saw required that you skinned the tomatillos - and lets be honest that is so much work! Maybe it is worth trying since I have seen them in the grocery store lately.

Ferdzy said...

I've grown tomatillos, back when I had a garden. If you can grow them here, I would say you can certainly grow them in France.

They are cultivated pretty much like tomatoes, but they are easier and more weed-like. In fact, if you don't remove all the fallen tomatillos carefully, you will have a lot of volunteers the next year.

Cara said...

I'd don't think I've seen them either. I'll be on the lookout now though!

Chef CMP said...

Tomatitillos are a member of the Gooseberry family. Try the recipe. Salsa Verde should be in evry salsa lovers repertoire.

abuela said...

Has anyone ever tried make it with Tomatillos and green tomato's? I make a red Sauce also ,but this year I wasnt to make green sauce, with the Tomato's and the Tomatillos.

Kevin said...

Green tomatoes in salsa verde sounds like it might be interesting.

Anonymous said...

No need to peel the tomatillos. The husk comes off easily. The tomatillos are cooked and salsa verde is so easy I can't believe I waited so long. Fresh is best.

Asher24601 said...

I love tomatillos. Living in TX has really spoled me on tex mex and authentic Mexican cooking. If you can try roasting all the ingredients on a charcoal grill and then peeling the skins and blending them in the food processor. It gives it a much more full bodied taste than boiling and or blending un cooked ingredients.

Kevin said...

I can't believe that I didn't think of roasting them! Next time!

vbase said...

Where do you find them ? I've looked everywhere.

Kevin said...

In Toronto, I found the tomatillos at the farmers market as the St Lawrence Market when they were in season. There is also a small fresh produce shop in the basement of the St Lawrence Market where I have seen them when they were not in season.

Shubha Ravikoti said...

I am already drooling.. I made a kind of soup with tomatillo... the ingredients were somewhat the same.. just added a bit of green peppers and corn to it...

The verde looks yummmm ..

Panic said...

You may have figured this out already, this post being a year old and all, but tomatillos (and green tomatoes) are easily found in Kensington Market in the Central American/Mexican grocery stores on the east side of Augusta, just north of the FreshMart. Probably a lot cheaper than in St Lawrence too!

Kevin said...

Panic: Thanks for the tip. I was getting them at the St Lawrence Market. I will have to take a look in the Kensington Market.

sandra m said...

Wow! Your ideas are really great. I have been cooking for 37 years and it gets too redundant for words. Your food sounds and looks delicious. Thanks for the inspiration!

sandra m said...

Hey, this sounds great. I have been cooking for 37 years and it gets too routine for words. Your food sounds and looks delicious! Thanks for the inspiration.

earlybird said...

I make this quite a bit, as tomatillos are in every mexican grocery store here in Denver, usually around a dollar a pound. Here's my suggestions: Instead of simmering, put the tomatillos under the broiler just till they're lightly browned all over (keep turning them) Don't worry about peeling them, and use any juice they release. Roasting the jalapenos over an open flame such as a gas stove until they're black and then peeling them will add good flavor (stick a fork in the stem end). Also, adding a pinch of sugar will counteract any tartness of the tomatillos.

Joseph said...

Just made this from your recipe and it was fantastic.
With a boatload of pickled jalapenos, a bit of vinegar, and everything blended endlessly it makes a great hot sauce as well.

dh said...

I live in Ohio and I grow tomatillos every summer, they are easier to grow than tomatoes. We just put the seed in the ground or a pot and they come up without any problem.

Anonymous said...

You can also freeze the salsa verde in freezer bags with the air removed.

Sarai said...

no, no, no, to "salsa verde" you need more jalapeño peppers u.ú like 6,,,

Meg Wolff said...

Hi Kevin,
Your cooking is definitely NOT boring. These dips look fantastic. I visited your blog last evening and this morning my friend asked if I'd make a healthy vegan dip for the super bowl. I instantly thought of your recipe, and with a few easy adaptions to your adapted recipe, I was able to achieve that. Of course, I linked to your Closet Cooking blog. Thanks for the inspiration!

Amy said...

Hi, Kevin. I just recommended your Salsa Verde recipe on my blog, Thanks for the post!

3LittleMonkeys said...

I just made this. Very easy and very yummy. But I had more garlic.

Geeks Can Cook said...

Always interested in how others make Salsa Verde. I have a recipe on my site, added diced avacado to make it chunkier.

Anonymous said...

Hello Kevin,

Thanks for your brilliant recipes! Do you think I can use pickled tomatillos for this recipe?


Kevin said...

Anonymous: I have actually never had pickled tomatillos so I am not really sure. It would definitely be different and it might just be good.

Asiya @ Chocolate & Chillies said...

This looks so good....but I have never seen tomatillos in Toronto :(

Geri Johnson said...

For those of you that can not find fresh tomatillos in your grocery store look for canned ones. We found a brand called Embasa at our Tom Thumb/Safeway in the Mexican Food aisle when the fresh ones were either not available or not too pretty. And if you can't find them at your grocery store has them here: and has them here:

lori leary said...

I make huge batches of salsa verde at a time and freeze it in the small wide mouth canning jars. That way it is used up before it gets a chance to go bad. There may be a little liquid at the top after thawing, just mix it in real well. Caution: don't try to home can this recipe, find a recipe designed for canning.

Anonymous said...

How much salsa does this make? I want to make carnitas and definitely want some salsa left over. Should I double the batch?

Kevin Lynch said...

Anonymous: Thos makes about 2 cups of salsa.

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