Authentic Mexican Cuisine: A Collection of Recipes

Green Sauce (Salsa Verde)

Serves: 6 to 8

This sauce can be cooked down or served fresh with tortilla chips.

Ingredients for the sauce:

2 pounds green tomatillos, husks removed and rinsed
2 garlic cloves
2 serrano chiles, or to taste
1 cup cilantro leaves
1/4 cup white onion, roughly chopped
1 teaspoon kosher or sea salt, more or less to taste
1 tablespoon safflower or corn oil

Preparation:

Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.

Place the tomatillos, garlic and 1/2 cup of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth. Taste for salt and add more if need be.

Recipe adapted from Pati Jinich's "Enchiladas Verdes: in a Tomatillo Sauce"