We always get asked, "What do you use tomatillos for?" Salsa Verde! This salsa is a bit more tangy when made with tomatillos rather than red tomatoes. If you ever had green salsa in a restaurant, this is how they make it!
A customer favorite from All Recipes, this authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip! The original recipe calls for one serrano chile pepper. Because holy mole peppers are not as spicy as serranos, we are providing two for people who like some heat!
Tomatillo Salsa Verde
Yield: 6-8 servings
Prep Time: 10 min
Cook Time: 15 min
Ready In: 25 min
- 1 pound tomatillos, husked
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 holy mole chile peppers, minced (or 2 if you like things spicy)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, or to taste
- 2 cups water
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.