Salsa Verde (Mexican Green Sauce) is a traditional Mexican recipe for a classic cooked salsa of tomatillos, serrano chillies and onion flavoured with garlic and coriander. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Green Sauce (Salsa Verde).
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Salsa verde (literally 'green sauce') is a staple in every Mexican kitchen. It’s great for making enchiladas verdes or for topping carne asada tacos. We also think it is great on eggs. It is a simple to make, versatile salsa.
Ingredients:
565g tomatillos or green tomatoes
1 white onion, quartered
4 serrano chillies (substitute jalapeños if not available) [remove the seeds for a milder effect]
4 garlic cloves
12 sprigs of coriander
2 tbsp cooking oil
1 ½ tsp salt (or to taste)
Method:
Remove the papery husks from the tomatillos then rinse them to remove the sticky residue.
Combine all the ingredients (except the coriander and salt) in a large pan then pour in just enough water to cover.
Bring the ingredients to a boil, reduce to a simmer and cook for 10 minutes.
Take off the heat and allow to cool slightly then drain the solids (reserve the stock). Turn the reserved solids into a blender and add the coriander, processing until smooth (add as much of the reserved stock as needed to get a smooth purée).
Wipe the pan clean, put back over medium heat and add 2 tbsp cooking oil. Pour the blended salsa mixture back into the pan and bring just to a boil. Reduce to a simmer and cook for about 20 minutes, or until thickened to your liking. If the salsa is too thick by this point you can thin it down by adding water 2 tbsp at a time until you reach the desired consistency.
Taste the salsa and adjust the salt levels to taste. If it's too tart add 1–2 tsp sugar or 1–2 tsp agave syrup. If too spict then add 1/2 tsp baking soda.
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