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MexicanAuthentic Cuisine

Salsa Verde

Serves 4 to 6 Dip vegan, Appetizers

Salsa Verde

Salsa Verde is a staple in the everyday cooking of central Mexico, where its bright and inviting aroma has an almost magnetic pull towards the dining table. This version, often prepared in family kitchens, offers a straightforward and generous approach that captures the essence of home-cooked comfort. It's a dish that seamlessly fits into any meal, from casual lunches to lively dinners, bringing a touch of tradition to every bite.

The taste of Salsa Verde is a vibrant blend of tangy tomatillos and fiery serrano chiles, balanced by the gentle sweetness of white onion and the aromatic hint of fresh cilantro. Each spoonful is a refreshing burst of flavor that pairs perfectly with crispy totopos, creating a delightful contrast of textures. It's a salsa that invites you to keep dipping, savoring each mouthful as you go.

Ingredients

  • 700 g (1 1/2 lb)tomatillos — husked and rinsed
  • 3serrano chiles — stemmed
  • 1/2white onion — cut into chunks
  • 2 clovesgarlic — peeled
  • 1 bunchfresh cilantro — thick stems removed
  • 1/2 cupwater — to loosen the 2 cups of salsa
  • 1 tspfine salt
  • 3 cupstotopos — for scooping

Method

  1. Begin by removing the husks from 700 g (1 1/2 lb) of tomatillos and rinsing them under cold water to remove any sticky residue. Place the tomatillos, 3 serrano chiles, 1/2 white onion (peeled and halved), and 2 cloves of garlic (unpeeled) in a large skillet or comal over medium-high heat. Allow them to char, turning occasionally, until the tomatillos and chiles have blistered and the onion and garlic have softened. The tomatillos should take on a slightly darker green hue and the garlic will become fragrant and tender.
  2. Once charred, carefully transfer the tomatillos, chiles, onion, and garlic to a blender. If you prefer a more traditional method, use a molcajete to grind the ingredients. If using a blender, pulse the mixture a few times until it reaches a rough, spoonable consistency. The salsa should have a textured appearance, not completely smooth, to maintain its authentic body.
  3. Add 1 tsp of fine salt to the mixture and pour in 1/2 cup of water to help achieve a pourable consistency. Blend or stir to combine, ensuring the salt dissolves completely. The salsa should be thick enough to coat the back of a spoon but loose enough to pour easily.
  4. Taste the salsa for heat and acidity. If you find it too spicy, you can add a little more water to mellow the heat. Adjust the salt if necessary, keeping in mind that the flavors will meld as the salsa sits.
  5. Chop a bunch of fresh cilantro, stems and all, and stir it into the salsa. The cilantro will add a fresh, herbaceous note that complements the tangy tomatillos.
  6. Serve the Salsa Verde in a molcajete or a serving bowl, accompanied by 3 cups of warm totopos or tortillas. The salsa should be vibrant and aromatic, ready to call everyone to the table with its inviting scent.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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