Tomatillo Salsa Verde
This bright tangy Salsa Verde is the perfect addition to any meal.
  • 1 pound of tomatillos (about 5 or 6 but weigh them)
  • heaping teaspoon of KOSHER SALT
  • ¼ of a quartered small white onion (do not chop or dice)
  • ½ clove of raw garlic (add this to the blender raw)
  • 1½ cloves of garlic (boil this with the peppers and onion)
  • 1 serrano chili pepper
  • 1 jalapeno chili pepper
  • ¼ cup of cilantro (add slowly and taste after each small addition). Cilantro can overpower salsa fast.
  1. Wash tomatillos and remove paper husks. They will be sticky but wash with water
  2. Bring a large pot of water to a simmer. Add Serrano chili pepper (uncut) and Jalapeno pepper (uncut) and quartered onion and 1½ cloves of garlic to water and simmer for 15 minutes
  3. After 15 minutes when peppers become wrinkled and soft remove garlic from boiling water and onion if it is soft and add tomatillos. Cook for an additional 5 to 10 minutes until Tomatillos turn slightly yellow and soft.
  4. Remove everything from pot and let cool
  5. Using a Molcajete mix a heaping ½ teaspoon kosher salt with uncooked garlic and grind together into a paste.
  6. Add cooked garlic to molcajete and continue to grind into a paste
  7. Add cooked peppers to molcajete and continue to grind into a paste.
  8. Add pepper/garlic/salt mash to blender or food processor along with cooked onion and 1 tomatillo. Pulse for 5 to 6 seconds.
  9. Add remaining tomatillo's 1 at a time and pulse briefly after each addition.
  10. Add ¼ cup of cilantro and pulse briefly
  11. Taste and adjust salt as needed.
1) Start with 1 serrano and 1 jalapeno to 1 pound of tomatillos. This should be just enough kick. If not spicy enough add more next time.
2) If you wish to use this salsa to make enchiladas then fry in 2 tablespoons of hot oil in a pan until color begins to darken. Pour over enchiladas and bake.
3) If you do not have a molcajete then you may mix this in a blender or food processor. Simply add all the cooked ingredients (tomatillos, garlic, onion, peppers) and blend. Add cilantro last.
Recipe by MAN WITH PAN at