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    Home » Recipes » Sauces & Dressings

    Salsa Verde (Tomatillo Salsa)

    Published: Aug 25, 2018 · Last Updated: Mar 17, 2022 · 3 Comments

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    Tangy tomatillo salsa verde sauce, that lovely green sauce that often tops chicken enchiladas. Chop the tomatillos and chilies, simmer with onion and spices then briefly puree in a blender. I often double the recipe and freeze for extra future use. If you buy jarred sauce, time to try homemade salsa verde. It's easy and delicious. There is so much you can do with it. See a list of 12 ideas at the end of the post.

    tomatillo salsa verde | afoodcentriclife.com

    How to Make Salsa Verde (Tomatillo Salsa)

    Add chopped tomatillos, peppers, onion, garlic, and spices to a pan and simmer until the salsa is broken down and juicy, about 20 minutes. Pulse briefly in a blender, use right away or cool, refrigerate then freeze. That's it.

    tomatillo salsa verde | afoodcentriclife.com
    A tray of beautiful green tomatillos.

    What are Tomatillos?

    Technically a fruit, tomatillos look like little green tomatoes with a papery outer wrap. They have a tart, citrusy flavor and are generally available year round. When buying, peel back a bit of the paper and look for a smooth flesh and bright green color without black or shriveled areas. Wash tomatillos before using to remove the naturally sticky outer coating. Tomatillos look seedy when cut open, but don't try to seed them, just chop.

    tomatillo salsa verde | afoodcentriclife.com

    While green tomatillos are common at the market they come in colors of yellow, red and purple. For more information and nutrition try this article.

    tomatillo salsa verde | afoodcentriclife.com

    How to Work With Chili Peppers

    Chili peppers add unique flavor and varying levels of heat. Anaheim chilies are long, thin and a bright shiny green with mild heat. Jalapeno peppers are smaller and usually a darker green with more heat but they are not crazy hot. The photo below shows an Anaheim pepper in my hand and jalapenos below in the produce bin.

    anaheim chili pepper | afoodcentriclife.com
    A long thin green Anaheim chili pepper and jalapeno peppers below.

    If you are heat sensitive, start with half a jalapeno. Slice the jalapeno in half lengthwise and remove the white membrane and seeds. The membrane is where most of the heat is, not the seeds. Wearing disposable kitchen gloves when working with peppers is a good practice. If you don't, do not touch your eyes after working with them, even after washing your hands!

    To Make Thicker Salsa

    I've made this so many times as is but decided I wanted a thicker sauce, so now I use arrowroot starch to give it more body. Make it either way. Arrowroot is a grain-free thickener like cornstarch generally used as a 1:1 swap for cornstarch. Use arrowroot at the end of cooking and before boiling as continued heat reduces it's thickening power. Add a small amount of arrowroot to a little cool water and stir until smooth, then stir to your pan to prevent clumping.

    tomatillo salsa verde | afoodcentriclife.com

    How to Use Tomatillo Salsa Verde

    While this is the sauce delicious for topping chicken enchiladas, there are many other uses. Try tomatillo salsa verde with:

    • With grilled or baked fish like cod or halibut, and salmon
    • Serve it with shrimp and scallops (great for shrimp tacos)
    • Make this easy Salsa Verde Chicken with boneless, skinless breasts
    • Use it straight as a dip for raw veggies
    • For a creamier dip (if you do dairy), try mixing it with sour cream
    • Add a spoonful to top a bowl of chili
    • Use it with Huevos Rancheros instead of the more traditional red enchilada sauce
    • Pour it over poached or scrambled eggs for a lift of flavor
    • Use it with any kind of tacos as the sauce
    • Chips and salsa anyone? My great weakness
    • Baked nachos with cheese
    • Serve aside grilled flank steak
    tomatillo salsa verde | afoodcentriclife.com

    Dietary Notes

    Tomatillos are in the nightshade family along with tomatoes, peppers, eggplant, and potatoes. If you have nightshade sensitivities this salsa might best be avoided.

    tomatillo salsa verde | afoodcentriclife.com

    Tomatillo Salsa Verde Sauce

    A tangy, green Mexican-inspired sauce that usually tops chicken enchiladas but works in so many ways. See post for ideas. Freezes beautifully for breakfasts, snacks and dinners. Note - the arrowroot starch makes a thicker sauce but it's optional.
    Print Recipe Rate Recipe
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: salsa, Sauce
    Cuisine: Mexican
    Keyword: salsa, Sauce, tomatillo, verde
    Servings: 15 yield 5-6 cups
    Calories: 29kcal

    Equipment

    • blender

    Ingredients

    • 2 ½ pounds tomatillos
    • 1 Anaheim chili pepper
    • 1 medium onion
    • 2 large glaric cloves chopped
    • 1 cup water
    • 1 jalapeno chili pepper
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons dried oregano
    • 1 teaspoon ground coriander
    • ½ teaspoon sea salt
    • 1 tablespoon arrowroot starch optional for thickening
    • 2 tablespoons water

    Instructions

    • Start with your prep work. Remove paper husks from the tomatillos, wash and chop them. Chop the onion. Split the chiles in half lengthwise, remove seeds and membrane, then chop. Add everything to a medium (4-5 quart) saucepan with the garlic, water, cumin, oregano, coriander, and salt. Bring to a boil then turn down to low. Cover and simmer with a lid on for approximately 20 minutes. Mix the arrowroot starch with 1- 2 tablespoons of water until smooth (called a slurry). Stir into the sauce in the last few minutes of simmering to thicken.
    • Carefully pour hot salsa into a blender. Fix the lid on tightly and pulse briefly for a few seconds to puree. Use as is or cool and refrigerate or portion and freeze. Salsa will last 5 days in the refrigerator or several months in the freezer. 

    Notes

    Arrowroot starch is a grain-free substitution for cornstarch. Find it on the baking and spices aisle.

    Nutrition

    Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Daisy @ DaisyLinden.com says

      August 26, 2018 at 8:11 am

      I am loving this spicy little thing. thanks

      Reply
    2. Margaret Bruckner says

      September 10, 2018 at 6:40 pm

      What else do you add to this salsa and do you add a liquid before cooking them? Thanks!

      Reply
      • Sally Cameron says

        September 11, 2018 at 1:00 pm

        Hi Margaret. There is water in the recipe. Do you see it? The recipe is at the very bottom. 1 cup water is the third ingredient after 2 1/2 pounds of tomatillos and 1 small onion. Please let me know if you have any other questions. It's such a tasty, easy and versatile sauce.

        Reply

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