SALSA DE TOMATE VERDE (Mexican green tomatillo sauce, about 2 cups)

 Appetizers, dips and spreads, salsa de tomate verde 2  Appetizers, dips and spreads, salsa de tomate verde 3

2 pounds tomatillos (look for small, bright green tomatillos with fresh husks)

1 large white onion, thinly sliced

2 garlic cloves, roughly chopped

3 serrano peppers, sliced


1 large bunch cilantro, leaves and tender stems chopped

  1. Remove the husks from the tomatillos. Put the tomatilllos, onion, garlic and serranos in a large saucepan.  Add water just to cover and a good spoonful of salt.  Bring the mixture to a boil.
  1. Pour the mixture into a shallow dish. When it’s quite cool to the touch, drain the tomatillo mixture, reserving the liquid.  Add the chopped cilantro and puree in a blender, adding some of the liquid if the salsa seems too thick, to obtain a bright green, frothy salsa.  Pour the salsa into a serving bowl.


adapted from David Tanis, A Platter of Figs

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